Double Brie Risotto & Caramelised Pear

Veggie

with Lemony Asparagus & Rocket Salad

20 min

Difficulty: 1/3

Italian

We’re elevating this herby risotto with a generous helping of creamy Brie stirred through. Then, load it up with all of the good stuff like sweet caramelised pear and tender garlicky asparagus for a risotto worth drooling over. *We’ve replaced the baby broccoli in this recipe with asparagus due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Allergens

Milk

Utensils

Large Non-Stick Pan

Baking Dish

Tags

New

Vegetarian

Veggie

Chef's Choice

Ingredients

Red Onion

0.5

Pear

Asparagus

Garlic

Lemon

0.5

Single Cream Brie

2 packet

Herb & Mushroom Seasoning

1 sachet

Calrose Rice

1 packet

Vegetable stock powder

1 sachet

Rocket leaves

1 packet

Olive oil

1 drizzle

Water

Butter

20 g

Balsamic vinegar

1 tbs

Brown sugar

1 tsp

Water

0.25 cup

Preparation

Preheat oven to 220°C/200°C fan-forced. Thinly slice brown onion (see ingredients). Thinly slice pear into wedges. Trim baby broccoli, halving any thicker stalks lengthways.
Finely chop garlic. Slice lemon into wedges.
Roughly chop Brie.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes.
Add herb & mushroom seasoning and half the garlic and cook until fragrant, 1 minute.
Add risotto-style rice and stir to coat. Add the water (for the rice) and vegetable stock powder.
Bring to the boil, then remove from heat.

Transfer risotto to a baking dish.
Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
Remove risotto from oven and stir through the chopped Brie until melted.
Stir through a splash of water to loosen risotto if needed. Season to taste.

When risotto has 15 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook baby broccoli, until just tender, 4-5 minutes.
Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl and allow to cool slightly.

Return frying pan to medium-high heat with the butter.
Cook pear wedges, turning occasionally, until softened, 2-3 minutes.
Add the balsamic vinegar, brown sugar and water (for the pear) and cook until dark and sticky, 3-5 minutes.

Once baby broccoli has cooled, to bowl, add rocket and a good squeeze of lemon juice. Toss to coat and season to taste.
Divide Brie risotto and lemony baby broccoli and rocket salad between bowls. Top risotto with caramelised pears. Enjoy!

Nutrition per serving

4170

Energy (kJ)

997

kcal

Calories

55.2

Fat

34.3

of which saturates

88.1

Carbohydrate