Creamy Pork & Chicken Risotto
with Lemon & Parmesan
If you haven't tried pork in a risotto before, well, what can we say – you're missing out! Give it a go with this easy baked risotto, also studded with rounds of carrot, gooey Parmesan and silky baby spinach.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
leek
½
lemon
1 packet
pork mince
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
arborio rice
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 bag
salad leaves
½ bottle
cream
(Contains Milk; )
1 packet
chicken breast
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1.5 cup
boiling water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Boil the kettle. Preheat oven to 240°C/220°C fan-forced. Slice leek into rounds. Slice lemon into wedges. Cut chicken into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 4-6 minutes. Transfer to a bowl. Return the pan to a high heat, cook pork mince and leek, breaking mince up with a spoon, until just browned, 4-5 minutes.
Add arborio rice, garlic paste and garlic & herb seasoning to the pork and cook, stirring, until fragrant, 1 minute. Remove from heat, then add longlife cream (see ingredients), chicken-style stock powder and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Season with salt and pepper. Stir to combine.
Transfer risotto mixture to a baking dish. Cover tightly with foil and bake until liquid has been 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 done, stir through the butter, baby spinach leaves, 1/2 the grated Parmesan cheese, chicken and a squeeze of lemon juice, then season. TIP: Add a dash of water to the risotto if it looks a little dry.
Divide creamy pork and leek risotto between bowls. Sprinkle over remaining Parmesan cheese. Serve with any remaining lemon wedges.