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Truffle & Mushroom Risotto
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Truffle & Mushroom Risotto

Truffle & Mushroom Risotto

with Pear Salad & Roasted Hazelnuts

This comforting mushroom risotto becomes rich and full of flavour with truffle oil and Parmesan. Add a crisp pear salad and roasted hazelnuts to perfectly round out the meal.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk
Tree Nuts

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

brown onion

1 unit

zucchini

1 clove

garlic

1 bag

sliced mushrooms

1 sachet

garlic & herb seasoning

1 packet

arborio rice

2 cube

vegetable stock

1 bag

parsley

1 packet

roasted hazelnuts

½ unit

pear

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

½ bottle

truffle oil

Not included in your delivery

olive oil

30 g

butter

2 cup

water

2 tsp

balsamic vinegar

1 tsp

honey

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Nutritional Values

per serving
Energy (kJ)3831 kJ
Fat45 g
of which saturates14.7 g
Carbohydrate101.6 g
of which sugars20.3 g
Protein21.2 g
Sodium1505 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Medium Pan

Cooking Steps

Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Cut the zucchini into 2cm chunks. Finely chop the garlic (or use a garlic press).

Start the risotto
2

In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the onion and sliced mushrooms and cook, stirring, until tender, 5-6 minutes. Add the garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.

Bake the risotto
3

Add the water, zucchini and the crumbled vegetable stock into the frying pan with the rice and bring to the boil. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.

TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.

Make the salad
4

While the risotto is baking, finely chop the parsley leaves and roasted hazelnuts. In a medium bowl, combine the balsamic vinegar, honey, a small drizzle of olive oil and a pinch of salt and pepper. Thinly slice the pear (see ingredients list). Add the pear and 1/2 the baby spinach leaves to the dressing and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.

Finish the risotto
5

When the risotto is done, stir through the grated Parmesan cheese, remaining butter and remaining spinach, until the spinach has wilted. Stir through a splash of water if the risotto looks dry. Season to taste with salt and pepper.

Serve up
6

Drizzle some of the truffle oil over the risotto, to taste. Divide the truffle and mushroom risotto between bowls and serve with the pear salad. Sprinkle the risotto with the parsley and roasted hazelnuts.

TIP: Truffle has a strong flavour, if you're not a fan, serve the risotto without it.

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