Hearty Mushroom & Spinach Risotto
with Almonds, Garden Salad & Truffle Oil
This comforting mushroom risotto becomes rich and full of flavour with sharp grated Parmesan. Add a crisp cucumber salad and almonds to perfectly round out the meal.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
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
Brown Onion
1 clove
garlic
1 packet
mushrooms
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
vegetable stock powder
2 packet
flaked almonds
(Contains Almond; )
1
cucumber
1
tomato
1 bag
baby spinach leaves
½ packet
Plant-Based Grated Cheese
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ bottle
truffle oil
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
2 cup
water
½ tbs
balsamic vinegar
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. Thinly slice mushrooms.
• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook onion and mushrooms, stirring, until tender, 5-6 minutes. • Add garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes.
• Add the water and vegetable stock powder to the rice and bring to the boil. • Transfer the risotto to a baking dish, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.
• Meanwhile, wash and dry the frying pan, then return to a medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • Thinly slice cucumber. Roughly chop tomato. • In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season with salt and pepper. • Add tomato, cucumber and half the salad leaves to the dressing. Set aside.
• When the risotto is done, stir through plant-based grated cheese (see ingredients), remaining butter and remaining salad leaves. Season to taste.
TIP: Stir through a splash of water if the risotto looks dry.
• Toss the salad to combine. • Drizzle some truffle oil over the risotto. • Divide mushroom and spinach risotto between bowls. • Garnish with almonds. Serve with cucumber and tomato salad. Enjoy!
TIP: Truffle has a strong flavour, add more or less depending on taste.