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

•Soja

•Hvede

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, Soja, Hvede;)

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 vegetable stock pot.
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 & mushroom risotto between bowls. Top with caramelised pears and garnish with Parmesan cheese.
Serve with any remaining lemon wedges. Enjoy!