Goat's Cheese and Slow Roasted Tomato Risotto
with Lemon and Rocket
Our Goat's Cheese and Slow Roasted Tomato Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
1
Garlic Clove
125
Baby Plum Tomatoes
20
Vegetable Stock Paste
(Contains Celery)
25
Sun-Dried Tomato Paste
175
Risotto Rice
½
Lemon
20
Wild Rocket
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75
Goat's Cheese
(Contains Milk)
Not included in your delivery
750
Water for the Stock
1
Olive Oil for the Dressing
30
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Pop onto a baking tray.
Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Stir in the veg stock paste.
Bring to the boil, then reduce the heat to the lowest setting to keep the stock warm.
When the oven is hot, roast the tomatoes on the bottom shelf until softened, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the garlic and sun-dried tomato paste and cook for 1 min.
Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir a ladle of your stock into the rice pan.
When the stock has been absorbed by the rice, stir in another ladle of stock.
Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
Meanwhile, zest and halve the lemon (see ingredients for amount).
Squeeze the juice from half the lemon into a small bowl. Stir in the olive oil for the dressing (see pantry for amount), then season with salt, pepper and a pinch of sugar (if you have any).
Mix together, then taste and add more lemon juice, salt, pepper and sugar if needed.
Just before serving, add the rocket to the dressing and toss to coat.
Once the risotto is cooked, stir in the roasted tomatoes (discard the juices), hard Italian style cheese, butter (see pantry for amount) and a pinch of lemon zest until combined, 1-2 mins. Taste and add salt, pepper and more zest if needed.
Crumble in half the goat's cheese and stir through. Add a splash of water to loosen if needed.
Share the tomato risotto between your bowls and crumble over the remaining goat's cheese. Serve with the rocket salad alongside.
Enjoy!
