Name: [Veg Gourmet] Brie & Mushroom Risotto with Caramelised Pears & Silverbeet
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: ½ Brown Onion; 1 Pear; 1 Silverbeet; ½ Lemon; 2 Garlic; 1 sachet Thyme; 1 Double Cream Brie; 1 packet Sliced Mushrooms; 1 sachet Herb & Mushroom Seasoning; 1 packet arborio rice; 1 sachet Vegetable Stock Pot; 1 packet Parmesan Cheese; 1 drizzle olive oil; 2 cup water (for the rice); 1 tbs balsamic vinegar* (Pantry); 1 tsp brown sugar; ¼ cup water (for the pear)

HelloFresh

Recipes

Italian Recipes

[Veg Gourmet] Brie & Mushroom Risotto

with Caramelised Pears & Silverbeet

Up to 180$ + Free Treats / Extras for Life

Tags:

Vegetarian

Allergens:

Milk

•Gluten

•Soy

•Wheat

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Brown Onion

Pear

Silverbeet

Lemon

Garlic

1 sachet

Thyme

Double Cream Brie

(Contains: Milk;)

1 packet

Sliced Mushrooms

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

arborio rice

1 sachet

Vegetable Stock Pot

1 packet

Parmesan Cheese

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

2 cup

water (for the rice)

1 tbs

balsamic vinegar* (Pantry)

1 tsp

brown sugar

¼ cup

water (for the pear)

Nutritional Values

Calories548 kcal

Energy (kJ)2290 kJ

Fat30.2 g

of which saturates18.1 g

Carbohydrate85.7 g

of which sugars11.7 g

Dietary Fibre6.4 g

Protein25.1 g

Sodium1240 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Dish

Cooking Steps

Preheat oven to 220°C/200°C fan-forced.
Thinly slice brown onion (see ingredients). Thinly slice pear into wedges. Thinly slice silverbeet.
Slice lemon into wedges. Finely chop garlic. Pick thyme leaves.
Roughly chop Brie.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and slice mushrooms until tender, 6-8 minutes.
Add herb & mushroom seasoning, garlic and thyme and cook until fragrant, 1 minute.
Add arborio rice and stir to coat. Add the water (for the rice) and stock concentrate.
Bring to the boil, then remove from heat.

Transfer risotto to a baking dish.
Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

When risotto has 10 minutes remaining, wash out frying pan and return to medium-high heat with the butter.
Cook pear wedges, turning occasionally, until softened, 2-3 minutes.
Reduce heat to medium-low and add the balsamic vinegar, brown sugar and water (for the pear) and cook until dark and sticky, 3-5 minutes.

Remove risotto from oven and stir through the chopped Brie until melted.
Stir in silverbeet and a good squeeze of lemon juice until combined. Season to taste.
Stir through a splash of water to loosen risotto if needed.

Divide brie and mushroom risotto between bowls. Top with caramelised pears and garnish with Parmesan cheese.
Serve with any remaining lemon wedges. Enjoy!