Double Mushroom, Toasted Hazelnut & Truffle Risotto
with Sautéed Leek, Roasted Tenderstem® Broccoli and Pesto Drizzle
Looking for a taste of everyday luxury? This Double Mushroom, Toasted Hazelnut & Truffle Risotto is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Leek
125 grams
Chestnut Mushrooms
2 unit(s)
Garlic Clove
175 grams
Risotto Rice
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Mustard, Soya, Celery, Cereals containing gluten, Milk)
80 grams
Tenderstem® Broccoli
4 unit(s)
Portobello Mushrooms
25 grams
Hazelnuts
(Contains: Hazelnuts, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Truffle Zest
30 grams
Basil Pesto
(Contains: Nuts, Milk, Cashew nuts May contain traces of: Peanut)
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Quarter the chestnut mushrooms.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the leek and mushroom and season with salt and pepper. Cook the veg until softened, 5-6 mins, stirring occasionally.
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the garlic, risotto rice and half the soy sauce to the leeks. Stir and cook, 1-2 mins.
Stir in the boiled water for the risotto (see pantry for amount) and white wine stock powder. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
Meanwhile, halve any thick broccoli stems lengthways. Remove the stems from the portobello mushrooms.
Pop the Tenderstem® broccoli and portobello mushrooms, cut-side up, onto a baking tray. Drizzle with oil, season with salt and pepper, then pour over the remaining soy sauce. Toss to coat. Spread out in a single layer.
Roast on the top shelf of the oven until tender, 15-18 mins. Carefully drain any excess liquid from the portobello mushrooms.
While everything cooks, roughly crush the hazelnuts in the unopened sachet using a rolling pin.
Heat a small frying pan on medium heat (no oil).
Once hot, add the hazelnuts and dry-fry, stirring regularly, until toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
Set aside once toasted.
When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, truffle zest and a knob of butter.
Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.
Share the risotto between your serving bowls.
Top with the soy roasted veg and drizzle over the pesto.
Scatter over the toasted hazelnuts to finish.
Enjoy!
