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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
Climate Conscious
Allergens:
Celery
Milk
Egg
Sulphites

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 time10 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)3084 kJ
Energy (kcal)737 kcal
Fat35.4 g
of which saturates17.5 g
Carbohydrate82.8 g
of which sugars9.8 g
Protein19.1 g
Salt3.86 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Measuring Jug
Baking Tray
Aluminum Foil
Kettle
Large Oven-Proof Pan
Oven dish
Garlic Press
Lid

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 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.

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 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.

Prep the Cheese
4

While the risotto cooks, crumble the Greek style salad cheese.

 

Hey Pesto
5

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.

Serve
6

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!