Beef, Pork & Leek Bolognese Risotto

Name: Beef, Pork & Leek Bolognese Risotto with Extra Parmesan & Balsamic Rocket Salad
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; 1 leek; 1 packet beef & pork mince; 1 packet Soffritto Mix; 1 sachet Classic Roast Seasoning; 1 packet tomato paste; 1 packet risotto-style rice; 2.75 cup boiling water; 1 sachet Chicken-Style Stock Powder; 20 g butter; 2 packet Grated Parmesan Cheese; 1 packet Rocket leaves; drizzle balsamic vinegar

with Extra Parmesan & Balsamic Rocket Salad

Get up to $175 off

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.

Allergens:

Milk

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

Total Time45 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

leek

1 packet

beef & pork mince

1 packet

Soffritto Mix

1 sachet

Classic Roast Seasoning

1 packet

tomato paste

1 packet

risotto-style rice

1 sachet

Chicken-Style Stock Powder

2 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

Rocket leaves

Not included in your delivery

olive oil

2.75 cup

boiling water

20 g

butter

(Contains Milk; )

drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)3794 kJ

Calories906 kcal

Fat40.3 g

of which saturates18.3 g

Carbohydrate84.9 g

of which sugars10.5 g

Dietary Fibre5.1 g

Protein45.7 g

Sodium1326 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• 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.

• 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!

• Divide beef, pork and veggie bolognese risotto between bowls. Sprinkle over remaining grated Parmesan cheese. • Serve with balsamic rocket salad. Enjoy!