One-Pot Mushroom & Leek Risotto
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One-Pot Mushroom & Leek Risotto

One-Pot 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)!

Unfortunately, this week's portabello mushrooms were in short supply, so we've replaced them with button mushrooms. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Climate Superstar
Veggie
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

leek

1 packet

button 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

Aussie Spice Blend

1 sachet

vegetable stock powder

½

lemon

½ packet

cream

(Contains Milk; )

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 bag

parsley

Not included in your delivery

olive oil

2.5 cup

water

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Nutrition Values

Energy (kJ)3750 kJ
Fat49.2 g
of which saturates32.1 g
Carbohydrate89.4 g
of which sugars11.3 g
Protein19.2 g
Sodium1897 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 Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice leek and button mushrooms. Thinly slice carrot into rounds.

2
2

• 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: Transfer rice mixture to a baking dish if your saucepan is not ovenproof

3
3

• Slice lemon into wedges. • When risotto is done, stir through cream (see ingredients) and a squeeze of lemon juice. Season to taste.

TIP: If the risotto is dry, add a splash of water and stir through.

4
4

• Divide creamy mushroom and leek risotto between bowls. • Top with grated Parmesan cheese. Tear over parsley. • Serve with any remaining lemon wedges. Enjoy!