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: 1 olive oil; 1 butter; 1 water; 1 honey; 1 balsamic vinegar; 1 Brown Onion; 2 Garlic; 1 Rosemary; 1 Green Beans; 1 Sliced Mushrooms; 1 arborio rice; 1 Vegetable Stock Pot; 1 Garlic & Herb Seasoning; 1 Cucumber; 1 Rocket; 2 Parmesan Cheese

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 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.

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

Brown Onion

Garlic

Rosemary

Green Beans

Sliced Mushrooms

arborio rice

Vegetable Stock Pot

Garlic & Herb Seasoning

Cucumber

Rocket

Parmesan Cheese

Not included in your delivery

olive oil

butter

water

honey

balsamic vinegar

Nutritional Values

Energy (kJ)2918 kJ

Calories697 kcal

Fat30.9 g

of which saturates17.9 g

Carbohydrate85.5 g

of which sugars11.8 g

Dietary Fibre6.9 g

Protein19.3 g

Sodium1308 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown 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.

• When the risotto is ready, remove from oven • Stir in grated Parmesan cheese and 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. • Serve with rocket salad. Enjoy!