One-Pot Creamy Mushroom & Leek Risotto
with Parmesan & Parsley
Mushrooms, we love those little meaty fungi found in fairytales so much that we’re bringing the magic out of the book straight to your table! Pack them into a risotto with leek and carrot cooked in a creamy sauce. To finish with a happily-ever-after let’s sprinkle over some fairy dust (also known as Parmesan cheese)!
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
1 packet
portabello mushrooms
1
carrot
1 packet
arborio rice
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 sachet
vegetable stock powder
½
lemon
½ bottle
cream
(Contains Milk; )
1 bag
parsley
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice leek and portabello mushrooms. Thinly slice carrot into rounds.
• Heat a large ovenproof saucepan over medium-high heat with a drizzle of olive oil. Cook leek, mushrooms and carrot, stirring, until softened, 7-8 minutes. • Add arborio rice, garlic paste and Aussie spice blend and cook until fragrant, 1-2 minutes. • Add vegetable stock powder and the water. Stir to combine and bring to the boil. Cover tightly with a lid (or foil), then transfer to the oven and 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. TIP: If you don't have an ovenproof saucepan or pot, use a large saucepan, then transfer to a baking dish.
• Slice lemon into wedges. • When risotto is done, stir through cream (see ingredients), a squeeze of lemon juice and season with salt and pepper.
TIP: If the risotto is dry, add a splash of water and stir through.
• Divide creamy mushroom and leek risotto between bowls. • Top with grated Parmesan cheese. Tear over parsley. • Serve with any remaining lemon wedges. Enjoy!