Oven Baked Risotto
with Hot Smoked Salmon and Rocket
Too tired to cook? We know the feeling. At HelloFresh we believe that being short of time should never stand in the way of getting delicious food on the table. Baking your risotto in the oven is a really easy way to cut prep time in half, without losing out on the creaminess you get from a normal risotto. We’ll pass your compliments to the chef!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
175
Arborio Rice
½
Tarragon
6
Streaky Bacon
1
Chicken Stock Powder
15
Honey
½
Onion
150
Chestnut Mushrooms
1
Garlic Clove
½
Lemon
50
Baby Leaf Mix
12
White Wine Vinegar
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1
Olive Oil
400
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and pop the kettle onto boil. Halve, peel and chop the shallot into ½cm pieces. Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the courgette. Slice into 1cm thick rounds. Twist and tear the parsley bunch in half. Pick the parsley leaves from their stalks and roughly chop. Finely chop the stalks (keep them separate).
Dissolve the vegetable stock pot in the boiling water (amount specified in the ingredient list). Heat a splash of oil in an ovenproof pan or casserole dish (with a lid) over medium-high heat. Cook the shallot and parsley stalks until softened, 4-5 mins. Add the garlic and tomato purée. Stir and then add the arborio rice. Mix well to coat the rice. Add the stock, bring to the boil, cover with the lid and pop on the top shelf of your oven for 20 mins.
Meanwhile, heat a frying pan over high heat (no oil) and add the courgette. Cook on each side or until nicely charred and soft enough to eat, 4-5 mins. Transfer to a bowl and season with salt and black pepper. Drizzle over a splash of oil and grate in a small amount of lemon zest. Mix well and keep to one side.
Remove and discard the skin from the hot smoked salmon. In another bowl, flake the flesh into 1cm chunks using two forks.
When the risotto has been in the oven for 20 mins, carefully remove it and gently stir in the fish. Pop back into your oven for 5 mins to finish off cooking and to heat the salmon through. Next, put the rocket into a bowl and cut the lemon in half. Add a glug of oil and a little squeeze of lemon juice to the bowl and toss together.
When the risotto is ready, remove from the oven and stir through the butter, courgette and parsley leaves. TIP: Don't over stir the risotto or it will become mushy. Taste and add more salt and black pepper if necessary. Add a squeeze of remaining lemon juice. Serve the hot smoked salmon risotto in deep bowls with the rocket on top or on the side. Enjoy!
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