Sophie's Truffle Mushroom Risotto
with Cucumber & Apple Salad
This comforting mushroom risotto becomes rich and full of flavour with truffle oil and Parmesan. Add a crisp pear salad and roasted hazelnuts to perfectly round out the meal.
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
onion
1 clove
garlic
1 packet
button mushrooms
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
vegetable stock powder
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1
cucumber
1 bag
baby spinach leaves
1 drizzle
truffle oil
½
apple
1 packet
Grated Parmesan Cheese
(Contains Milk; )
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
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic. Thinly slice the button mushrooms.
In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Cook the onion and sliced mushrooms, stirring, until tender, 5-6 minutes. Add the 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 the liquid is absorbed and the rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While the risotto is baking, finely chop the roasted hazelnuts. In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season with salt and pepper. Thinly slice the cucumber and apple (see ingredients). Add the cucumber, apple and 1/2 the baby spinach leaves to the dressing. Set aside.
When the risotto is done, stir through the grated Parmesan cheese (reserve a pinch for garnish!), remaining butter and remaining baby spinach. Season to taste.
TIP: Stir through a splash of water if the risotto looks dry
Toss the salad. Drizzle some of the truffle oil over the risotto. Divide the risotto between bowls. Garnish with the hazelnuts and reserved Parmesan. Serve with the cucumber and apple salad.
TIP: Truffle has a strong flavour, add more or less depending on taste.