Truffle Mushroom Risotto
with Cucumber & Tomato Salad
This comforting mushroom risotto becomes rich and full of flavour with truffle oil and Parmesan. Add a crisp cucumber salad and roasted hazelnuts to perfectly round out the meal.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
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
tomato
1 bag
baby spinach leaves
½ bottle
truffle oil
1 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
30 g
butter
(Contains Milk; )
2 cup
water
2 tsp
balsamic vinegar
1 tsp
honey
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. Thinly slice button mushrooms.
• In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over medium-high heat. Cook onion and mushrooms, stirring, until tender, 5-6 minutes. • Add 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' means the rice is cooked through but still has a bit of firmness in the middle.
• Meanwhile, roughly chop roasted hazelnuts and tomato. Thinly slice cucumber. • In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season with salt and pepper. • Add cucumber, tomato and 1/2 the baby spinach leaves to the dressing. Set aside.
• When the risotto is done, stir through grated Parmesan cheese, remaining butter and remaining baby spinach. Season to taste.
TIP: Stir through a splash of water if the risotto looks dry.
• Toss the salad to combine. Drizzle some truffle oil (see ingredients) over the risotto. • Divide risotto between bowls and garnish with hazelnuts. Serve with cucumber and tomato salad. Enjoy!
TIP: Truffle has a strong flavour, add more or less depending on taste.