Oven-Baked Lemon and Veggie 'Nduja Risotto
with Sticky Honey Sprouts
This Oven-Baked Lemon and Veggie 'Nduja Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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
2 unit(s)
Garlic Clove
1 unit(s)
Onion
175 grams
Risotto Rice
30 grams
Tomato Puree
20 grams
Vegetable Stock Paste
(Contains Celery)
1 unit(s)
Lemon
200 grams
Brussels Sprouts
15 grams
Honey
40 grams
Baby Spinach
½ sachet(s)
Vegan ‘Nduja
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
500 milliliter(s)
Water for the Risotto
2 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
While the water boils, peel and grate the garlic (or use a garlic press).
Halve, peel, and chop the onion into small pieces.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once the oil is hot, add the onion to the pan and stir-fry until softened, 4-5 mins. Add the risotto rice, garlic and tomato puree and stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the boiled water for the risotto (see pantry for amount) and veg stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
While the risotto bakes, zest and cut the lemon into wedges. Trim the Brussels sprouts and halve through the root.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.
Once browned, add a splash of water to the sprouts and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins.
Meanwhile, in a medium bowl, mix together the lemon zest, olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper.
When the sprouts have finished cooking, remove from the heat and stir in the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Transfer them to the bowl with the dressing and set aside for later.
When the risotto is cooked, remove it from the oven and stir the spinach to the dish a handful at a time until wilted and piping hot, 1-2 mins.
Next, stir though the veggie 'Nduja (see ingredients for amount), hard Italian style cheese, a squeeze of lemon juice and the butter (see pantry for amount). Taste and season with salt, pepper or more lemon juice if needed. TIP: Add a splash of water to loosen the risotto if needed.
Share your veggie 'Nduja risotto between your serving plates.
Top with your sticky sprouts.
Serve the lemon wedges on the side.
Enjoy!
