Seared Lamb Loin & Bacon Risotto
with Caramelised Onion Glaze & Hazelnut Salad
Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. This gourmet version has all the creamy, luxurious texture with none of the elbow work. Featuring diced bacon, a caramelised onion glaze and a beautifully seared lamb. This dish will make you feel like the world is in your hands.
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
Brown Onion
2 clove
garlic
1 packet
button mushrooms
2
radish
1 packet
Lamb Shortloin
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
Chicken-Style Stock Powder
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
spinach & rocket mix
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 packet
Balsamic & Olive Oil Dressing
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2.25 cup
water
1 tsp
balsamic vinegar
15 g
butter (for the sauce)
(Contains Milk; )
20 g
butter (for the risotto)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop onion and garlic. Thinly slice button mushrooms and radish. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add lamb shortloin, season with salt and pepper and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, onion and mushrooms, breaking up bacon with a spoon, until tender, 6-7 minutes. • Add garlic & herb seasoning, garlic and arborio rice and cook until fragrant, 1-2 minutes.
• Add the water and chicken-style stock powder to pan. Bring to the boil, then remove from heat. • Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid has absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When risotto has 10 minutes cook time remaining, wipe out the frying pan, then return to high heat with a drizzle of olive oil. • Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and rest for 5 minutes.
• Wipe out the frying pan, then return to medium heat. Cook onion chutney, butter (for the sauce) and balsamic vinegar with a dash of water until reduced slightly, 1-2 minutes. Season to taste. • When risotto is done, remove from oven, then stir through grated Parmesan cheese and butter (for the risotto). Season to taste.
TIP: Stir through a splash of water to loosen the risotto if needed.
• In a medium bowl, combine spinach & rocket mix, radish and roasted hazelnuts. Add balsamic & olive oil dressing and toss to coat. Season to taste. • Slice seared lamb. • Divide mushroom and bacon risotto between bowls and top with lamb. • Spoon caramelised onion glaze over the lamb. Serve with hazelnut salad. Enjoy!