Baked Porcini Mushroom Risotto
with Rocket & Apple Salad
This simple baked risotto packs two types of mushrooms into its cheesy depths, for the ultimate umami hit. Throw in some toasted pine nuts and a peppery rocket salad to give this rich and decadent dish the boost you didn't know it needed.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
dried porcini mushrooms
1 sachet
vegetable stock powder
1
onion
1 packet
button mushrooms
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
arborio rice
1 bag
salad leaves
2 clove
garlic
1
apple
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
water
40 g
butter
(Contains Milk; )
½ tbs
balsamic vinegar
½ tsp
honey
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Boil a kettle of water. Pour the boiling water (2 cups for 2 people / 4 cups for 4 people) into a jug, then add the dried porcini mushrooms and vegetable stock powder. Finely chop the brown onion. Thinly slice the button mushrooms. Finely chop the garlic.
In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Cook the onion and sliced mushrooms, stirring, until tender, 5 minutes. Add the garlic and arborio rice and cook until fragrant, 1-2 minutes.
Pour the porcini stock mixture into the frying pan and bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is 'al dente', 24-28 minutes. Halfway through cooking, stir through a splash of water.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While the risotto is cooking, thinly slice the apple. Wipe out the frying pan and return to a mediumhigh heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Set aside. In a medium bowl, combine the balsamic vinegar, honey and a drizzle of olive oil. Season with salt and pepper and mix well. Add the rocket leaves and apple to the dressing. Set aside.
When the risotto is done, stir through the grated Parmesan cheese and remaining butter. Season to taste.
Toss the salad. Divide the porcini mushroom risotto between bowls and serve with the rocket and apple salad. Garnish with the toasted pine nuts.