Extra Cheesy Baked Mushroom & Rosemary Risotto

Name: Extra Cheesy Baked Mushroom & Rosemary Risotto with Green Beans & Rocket Salad
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 40 g butter; ½ onion; 2 clove Garlic; 1 sprig Rosemary; 1 packet Green Beans; 1 packet Sliced Mushrooms; 1 packet risotto-style rice; 1 packet Vegetable Stock; 1 sachet Garlic & Herb Seasoning; 1 Cucumber; 1 packet rocket leaves; 2 packet Parmesan Cheese; 2 cup water; ½ tsp honey; drizzle balsamic vinegar

with Green Beans & Rocket Salad

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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.

Tags:

Veggie

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

onion

2 clove

Garlic

1 sprig

Rosemary

1 packet

Green Beans

1 packet

Sliced Mushrooms

1 packet

risotto-style rice

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

1 packet

Vegetable Stock

1 sachet

Garlic & Herb Seasoning

Cucumber

1 packet

rocket leaves

2 packet

Parmesan Cheese

(Contains: Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 cup

water

½ tsp

honey

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2983 kJ

Calories712 kcal

Fat31.6 g

of which saturates18.3 g

Carbohydrate87.5 g

of which sugars13.2 g

Dietary Fibre8.1 g

Protein20.9 g

Sodium1407 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. • Pick and finely chop rosemary. • Trim green beans, then slice into thirds.

• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. • Cook onion and sliced mushrooms, stirring, until tender and browned, 6-8 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. When the risotto has 10 minutes remaining, remove from oven. Stir through green beans, then return to oven to bake until tender.

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. • In a medium bowl combine the honey with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add rocket leaves and cucumber. Toss to coat.