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.
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.
Ingredients
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
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
½ unit
pear
1 bag
baby spinach leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
½ bottle
truffle oil
Not included in your delivery
olive oil
30 g
butter
2 cup
water
2 tsp
balsamic vinegar
1 tsp
honey
Nutritional Values
Utensils
Instructions
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).
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.
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.
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.
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.
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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