Baked Mushroom & Rosemary Risotto

Name: Baked Mushroom & Rosemary Risotto with Kale & Rocket Salad
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 brown onion; 2 clove garlic; 2 sprig rosemary; 1 bag kale; 1 packet sliced mushrooms; 2 cup water; 1 packet vegetable stock pot; 1 sachet garlic & herb seasoning; 40 g butter; 1 packet arborio rice; 1 cucumber; ½ tsp honey; 1 drizzle balsamic vinegar; 1 bag rocket leaves; 1 packet grated Parmesan cheese

with Kale & Rocket Salad

Up to 180$ + Free Treats / Extras for Life

Meaty mushrooms have an unmistakable flavour, packed with elusive umami – that savoury fifth “taste” that makes everything a little bit better. This easy baked risotto packs meaty mushrooms into its cheesy depths, creating a decadent dish that gets a fresh boost from a peppery rocket salad.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

2 clove

garlic

2 sprig

rosemary

1 bag

kale

1 packet

sliced mushrooms

1 packet

vegetable stock pot

1 sachet

garlic & herb seasoning

1 packet

arborio rice

(May be present: Wheat, Gluten, Soy.)

cucumber

1 bag

rocket leaves

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

40 g

butter

(Contains: Milk;)

½ tsp

honey

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2827 kJ

Fat27.1 g

of which saturates14.7 g

Carbohydrate87.5 g

of which sugars12.1 g

Protein17.4 g

Sodium1282 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. • Pick and finely chop rosemary. • Destem and roughly chop kale.

• In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over medium-high heat. • Cook onion, kale and sliced mushrooms, stirring, until tender, 5 minutes. • Add garlic, rosemary and arborio rice. Cook until fragrant, 1-2 minutes.

• Add the water, vegetable stock pot and garlic & herb seasoning to the frying pan, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• While the risotto is baking, thinly slice cucumber into half-moons. • When the risotto is almost ready, combine the honey with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add rocket leaves and cucumber. Toss to coat.