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!
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
125 grams
Baby Plum Tomatoes
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
175 grams
Risotto Rice
20 grams
Vegetable Stock Paste
(Contains Celery)
1 sachet(s)
Dried Basil
50 grams
Greek Style Salad Cheese
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
50 grams
Fresh Pesto
(Contains Milk)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
30 grams
Butter
500 milliliter(s)
Boiled Water for the Risotto
Nutritional information
Utensils
Instructions
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 the tomato parcel on the bottom shelf until softened, 20-25 mins.
Meanwhile, boil a full kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug.
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.
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 with the veg stock paste and dried basil, 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.
While the risotto cooks, crumble the Greek style salad cheese.
When the risotto is cooked, remove it from the oven and mix in the hard Italian style cheese, pesto 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.
Share the pesto risotto between your bowls and top with the roasted baby plum tomatoes (discard the juices from the parcel).
Scatter over the Greek style salad cheese and drizzle over the balsamic glaze to finish.
Enjoy!
