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Extra Cheesy Baked Mushroom & Rosemary Risotto
Extra Cheesy Baked Mushroom & Rosemary Risotto

Extra Cheesy Baked Mushroom & Rosemary Risotto

with Green Beans & Rocket Salad

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
Chef's Choice
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

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

Not included in your delivery

1 drizzle

balsamic vinegar

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

2 cup

water

½ tsp

honey

Nutritional Values

Calories631 kcal
Energy (kJ)2640 kJ
Fat22.4 g
of which saturates13 g
Carbohydrate87.2 g
of which sugars12.9 g
Dietary Fibre7.2 g
Protein18.8 g
Sodium1310 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Cooking Steps

Get prepped
1

• 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. 

Start the risotto
2

• 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.

Bake the risotto
3

• 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.

Make the salad
4

• 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. 

Finish the risotto
5

• 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. 

Finish & serve
6

• Divide baked mushroom and rosemary risotto 
between bowls.
• Sprinkle over remaining Parmesan and serve 
with rocket salad. Enjoy! 

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