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Oven-Baked Pesto Risotto

Oven-Baked Pesto Risotto

with Roasted Tomatoes and Cheese

Our Oven-Baked Pesto Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Celery
Milk
Egg

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

125

Baby Plum Tomatoes

1

Echalion Shallot

2

Garlic Clove

175

Risotto Rice

20

Vegetable Stock Paste

(Contains Celery)

50

Greek Style Salad Cheese

(Contains Milk)

1

Chives

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

50

Fresh Pesto

(Contains Milk)

Not included in your delivery

30

Butter

450

Boiled Water for the Risotto

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Nutritional information

Energy (kJ)2993 kJ
Energy (kcal)715 kcal
Fat35.4 g
of which saturates17.4 g
Carbohydrate76.3 g
of which sugars4.3 g
Protein19 g
Salt3.75 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Measuring Jug
Baking Tray
Aluminum Foil
Kettle
Oven dish
Garlic Press
Medium Pan
Lid
Kitchen Shears

Instructions

Roast the Tomatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the tomatoes onto a piece of foil with half the butter (see pantry for amount), then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.

When the oven is hot, roast on the bottom shelf until softened, 20-25 mins.

Boil a full kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug.

Start your Risotto
2

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large 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 hot, add the shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min more.

Ready, Steady, Bake
3

Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour in the boiled water from your measuring jug and the veg stock paste, stirring well to combine. Bring back up to the boil, then pop a lid onto the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Prep the Garnishes
4

Crumble the Greek style salad cheese.

Roughly chop the chives (use scissors if easier).

Hey Pesto
5

When the risotto's cooked, remove it from the oven and mix in the hard Italian style cheese, pesto, half the chives and the remaining butter.

Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve
6

Share the pesto risotto between your bowls and top with the roasted baby plum tomatoes, spooning over the juices from the parcel.

Scatter over the Greek style salad cheese and remaining chives to finish.

Enjoy!