Bacon, Beef, Pork & Leek Bolognese Risotto
with Parmesan & Balsamic Rocket Salad
If you thought bolognese and spaghetti were a match made in heaven, wait till you try it as a saucy risotto dish! Rice absorbs the well-loved flavours of the bolognese in a way that pasta can’t - we think that this twist on a classic is a 10 out of 10.
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
Garlic
1
Leek
1
Beef & Pork Mince
1
Soffritto Mix
1
Aussie Spice Blend
1
Tomato Paste
1
Grated Parmesan Cheese
(Contains Milk; )
1
Diced Bacon
1
Rocket leaves
1
Calrose Rice
(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
1
Chicken-Style Stock Powder
Not included in your delivery
1
olive oil
boiling water
butter
(Contains Milk; )
balsamic vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Finely chop garlic. Thinly slice leek. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef & pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add leek and soffritto mix and cook, until tender, 4-5 minutes.
• Add garlic, Aussie spice blend, tomato paste and arborio rice and cook, stirring, until fragrant, 1 minute. • Add the boiling water (21/2 cups for 2 people / 41/2 cups for 4 people) and chicken-style stock powder, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Add garlic, Aussie spice blend, tomato paste and arborio rice and cook, stirring, until fragrant, 1 minute. • Add the boiling water (21/2 cups for 2 people / 41/2 cups for 4 people) and beef-style stock powder, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto is ready, stir through the butter and half the grated Parmesan cheese. Season to taste with salt and pepper. • Meanwhile, combine rocket leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season with salt and pepper.
TIP: Stir through a splash of water if the risotto looks dry! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the risotto is ready, stir through the butter and half the grated Parmesan cheese. Season to taste with salt and pepper. Sprinkle with diced bacon. • Meanwhile, combine rocket leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season with salt and pepper.
TIP: Stir through a splash of water if the risotto looks dry!
• Divide beef, pork and veggie bolognese risotto between bowls. Sprinkle over remaining grated Parmesan cheese. • Serve with balsamic rocket salad. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide bacon, beef, pork and veggie bolognese risotto between bowls. Sprinkle over remaining grated Parmesan cheese. • Serve with balsamic rocket salad. Enjoy!