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Mythical Herbed Pork and Tomato Risotto

Mythical Herbed Pork and Tomato Risotto

(SWAP)

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We’re big believers in spicing up dinner time conversation. Enter: The HelloFresh Dinner Time Trivia Team. Rumour has it that in Greek mythology, Prometheus used the stalk of a fennel plant to steal fire from the demigods, whilst the ancient Romans called fennel seeds “the herb of sight”. Patrick just figured it would taste fab in this risotto, but we’re pretty sure the reference to Prometheus will impress your guests more!

Tags:Not Suitable for Coeliacs
Allergens:SulphitesGlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 tsp

Fennel Seeds

1 pot(s)

Chicken Stock

½ cup(s)

Tomato Passata

1 unit(s)

Garlic Clove

½ unit(s)

Onion

1 tbsp

Parsley

1 unit(s)

Pork & Oregano Sausage

(ContainsSulphites, Gluten)

200 grams

Risotto Rice

1 tbsp

Parmesan Cheese

(ContainsMilk)

unit(s)

Butter

(ContainsMilk)

Not included in your delivery

unit(s)

Olive Oil

unit(s)

Salt

Pepper

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3163.1040000000003 kJ
Energy (kcal)756 kcal
Fat37.0 g
of which saturates14.0 g
Carbohydrate68 g
of which sugars0.0 g
Protein36 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Knife
Pan
Instructionsarrow up iconarrow up icon
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1

Bring 800ml of water to a gentle simmer in a pot. Once simmering, add the stock pot and ½ cup of the passata and stir thoroughly. Tip: Leave the stock on the lowest heat to keep it hot during the whole cooking process.

2

Peel and finely dice the onion and and garlic. Chop the parsley and set aside. Remove the skin from the sausage and break the sausage meat up into chunks.

3

Heat 2 tsp of butter (if you have some) and 2 tsp of olive oil in a pan on medium-low heat. Add the onion and sausage and cook slowly for 5 mins until the onion is soft and the sausage is cooked, then add the garlic and cook for a further 1 minute. Tip: If you don’t have butter simply add a little more olive oil.

4

Add the risotto rice and fennel seeds and coat in the butter and olive oil. Turn heat to medium, add ¼ tsp of salt and stir. Tip: After about 3 mins there should be a slight translucency around the edges of the rice.

5

If you have some white wine in the kitchen, add 4 tbsp now. Tip: Let the alcohol in the wine bubble off for a minute to mellow the flavour. If you don’t have any wine don’t worry - just move to step 6.

6

Add ⅔ cup of stock and the passata mix to the rice and stir it with long, massaging motions. Once this has almost soaked in, add another ⅔ of a cup and continue stirring. Tip: Risotto does need a bit of attention but the resulting flavour is worth it!

7

Continue adding the liquid and stirring as above for around 15 to 20 mins. When the risotto is almost ready, add the Parmesan. Tip: The risotto is ready when the rice is cooked through but has the slightest hint of firmness left in the middle.

8

Once the risotto is ready, add a little more of the liquid to make it slightly runny. Test for seasoning and add salt and pepper to taste. Serve into warm bowls with a sprinkling of finely chopped parsley and eat immediately. Tip: Add a tsp of butter at the last minute if you want to be naughty!