Pork & Veggie Bolognese Risoni
with Parmesan & Balsamic Rocket Salad
If you thought bolognese and spaghetti were a match made in heaven, wait till you try it as a saucy risotto dish! Arborio 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.
We’ve replaced the arborio rice in this recipe with risoni due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
2 clove
garlic
1
leek
1 packet
pork mince
1 packet
Soffritto Mix
1 sachet
Aussie Spice Blend
1 packet
tomato paste
1 sachet
beef-style stock powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Rocket leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Pour boiling water into a large saucepan with a pinch of salt. • Cook risoni in boiling water, over high heat, until 'al dente', 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the saucepan with a drizzle of olive oil.
• Meanwhile, finely chop garlic. Thinly slice leek. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add leek and soffritto mix and cook, until tender, 5-6 minutes.
• Add garlic, Aussie spice blend and tomato paste to the pan and cook, stirring, until fragrant, 1 minute. • Add the beef-style stock powder, reserved pasta water and cooked risoni. Cook until slightly thickened 1-2 minutes. Remove from heat, stir through the butter and half the grated Parmesan cheese. Season to taste with salt and pepper. • In a large bowl, combine rocket leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
• Divide pork and veggie bolognese risoni between bowls. Sprinkle over remaining grated Parmesan cheese. • Serve with balsamic rocket salad. Enjoy!