Oven-Baked Pesto Risotto Verde and Asparagus
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Oven-Baked Pesto Risotto Verde and Asparagus

Oven-Baked Pesto Risotto Verde and Asparagus

with Marinated Charred Courgette and Cheese

Love risottos, but wish there was no stirring involved? This Oven-Baked Pesto Risotto Verde and Asparagus is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.

Tags:
Veggie
New
Allergens:
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 Time45 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Onion

175 grams

Risotto Rice

1 sachet(s)

Mixed Herbs

20 grams

Vegetable Stock Paste

1 unit(s)

Courgette

(May contain Celery)

1 unit(s)

Lemon

100 grams

Asparagus

32 grams

Pesto

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

20 grams

Butter

½ tsp

Sugar

1 tbsp

Olive Oil

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Nutritional information

Energy (kJ)2791 kJ
Energy (kcal)667 kcal
Fat26.2 g
of which saturates11.2 g
Carbohydrate89.6 g
of which sugars12 g
Protein19.7 g
Salt4.03 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Oven-Proof Pan
Garlic Press
Kettle
Lid
Zester
Medium Bowl
Large Frying Pan
Pan

Instructions

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

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

Risotto Time
2

Add the onion to the ovenproof pan and stir-fry until softened, 4-5 mins. Stir through the risotto rice, garlic and mixed herbs. 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). 

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

Marinate your Courgette
3

Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

Heat a drizzle of oil in a frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. 

While the courgette is frying, zest and cut the lemon into wedges.

Transfer your charred courgette into a medium-sized bowl, add a good squeeze of lemon, lemon zest and the sugar and olive oil for the dressing (see pantry for both amounts).

Season and set aside to marinate.

Prepare the Asparagus
4

Trim the bottom 2cm from the asparagus and discard. Chop into thirds.

Heat a drizzle of oil in the now-empty frying pan on medium heat.

Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil. 

Cook until the asparagus is tender, 4-6 mins, then remove from the heat.

Finish the Risotto
5

When the risotto is cooked, remove it from the oven and stir through the pesto, hard Italian style cheese and butter (see pantry for amount). Taste and season with salt and pepper if needed. 

Stir through the marinated courgette. TIP: Add a splash of water to loosen the risotto if needed.

Taste and season with salt, pepper and lemon juice if you feel it needs it.

Serve Up
6

Share your risotto between your serving plates.

Scatter the asparagus on top of your risotto to finish. 

Enjoy!