Meaty mushrooms have an unmistakable flavour, packed with elusive umami – that savoury fifth “taste” that makes everything a little bit better. This easy extra cheesy baked risotto packs meaty mushrooms into its cheesy depths, creating a decadent dish that gets a fresh boost from a peppery rocket salad.
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.
1 packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Rosemary
2
Garlic
2 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Sliced Mushrooms
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Green Beans
1
Cucumber
1 packet
Rocket
1 drizzle
balsamic vinegar
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
2 cup
water
½ tsp
honey
• 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 risotto-style rice.
Cook until fragrant, 1-2 minutes.
• Add the water, vegetable stock and
garlic & herb seasoning to the 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.
• When risotto is ready, remove from oven
and stir through half the Parmesan cheese and
the remaining butter.
• Season to taste.
TIP: Stir through a splash of water to loosen the
risotto, if needed.
• Divide baked mushroom and rosemary risotto
between bowls.
• Sprinkle over remaining Parmesan and serve
with rocket salad. Enjoy!