Brie and Black Pepper Risotto

Name: Brie and Black Pepper Risotto with Slow Cooked Grape and Pecan Salad
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 700 ML of Water; 1 Piece of Vegetable stock cube; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 5 Grams of Black peppercorns; 30 Grams of Parmesan; 100 Grams of Brie; 1 Tbsp of Olive oil; 160 Grams of Arborio rice; 200 Grams of Red grapes; 1 Tbsp of Olive oil; 15 ML of Balsamic vinegar; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Honey; 40 Grams of Pecan nuts; 80 Grams of Rocket

with Slow Cooked Grape and Pecan Salad

This delicious creamy risotto is paired with a sharp sweet grapes and rocket salad.

26 Reviews

Cals 833 · Prot 27 · Carbs 116 · Fat 37

Vegetarian

Global Eats

45 min

Brie and Black Pepper Risotto with Slow Cooked Grape and Pecan Salad

This delicious creamy risotto is paired with a sharp sweet grapes and rocket salad.

26 Reviews

Cals 833 · Prot 27 · Carbs 116 · Fat 37

Vegetarian

Global Eats

Ingredients

Risotto

Water

700 ML

Vegetable stock cube 15*

1 Piece

Brown onion

1 Piece

Garlic cloves

2 Piece

Black peppercorns

5 Grams

Parmesan 4*

30 Grams

Brie 4*

100 Grams

Olive oil

1 Tbsp

Arborio rice

160 Grams

Salad

Red grapes

200 Grams

Olive oil

1 Tbsp

Balsamic vinegar 14*

15 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Honey

15 Grams

Pecan nuts 2*

40 Grams

Rocket

80 Grams

Allergens

*15 Celery, *4 Milk, *14 Sulphur Dioxide, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3486 / 833
Fats (g)	37.2
of which saturated (g)	15.7
Carbohydrates (g)	116
of which sugars (g)	28.8
Fibers (g)	7.4
Proteins (g)	26.9
Salt (g)	2.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast grapes

Preheat the oven to 200°C/180°C fan.
Pick the grapes and add to a baking dish or tray.
Drizzle with olive oil and the balsamic vinegar.
Sprinkle with a pinch of salt and pepper.
Roast for 10 min.
Once the grapes have been in the oven for 10 min, drizzle with the honey.
Roast for 5-10 min further.

2 Prep

Meanwhile, boil the measured water.
Add the stock cube and boiled water to a jug.
Set the stock aside.
Peel and finely chop the onion.
Peel and mince the garlic.
Grind the peppercorns in a pestle and mortar.
Grate the Parmesan and chop the brie into small pieces.

3 Fry

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil.
Once hot, add the onion.
Cook for 5 min or until softened.
Once softened, add the arborio rice and garlic.
Cook for 1 min further, stirring to coat the grains in the oil.

4 Simmer

Add 1/3 of the stock and stir continuously until it has absorbed.
Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'.
If you run out of stock, add more water.
Meanwhile, roughly chop the pecan nuts.

Tip! The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.

5 Season

Once the risotto is cooked, add the Brie, Parmesan and a large pinch of the ground pepper (spicy!) to it.

Tip! Peppercorns can be overwhelming for some palates! Go easy.

6 Serve

Toss the rocket, pecan nuts and grapes (with any juices from the tray!) in a drizzle of olive oil with a pinch of salt.
Serve the Brie and Black Pepper Risotto with Slow Cooked Grape and Pecan Salad alongside.