Oven-Baked Veggie 'Nduja and Burrata Risotto
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Oven-Baked Veggie 'Nduja and Burrata Risotto

Oven-Baked Veggie 'Nduja and Burrata Risotto

with Peas and Hard Italian Style Cheese

Love risottos, but wish there was no stirring involved? This Oven-Baked Veggie 'Nduja and Burrata Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours. Translated from the Italian for ‘buttery’, burrata is a cheese typical of the Puglia region, consisting of a casing of mozzarella with filled with soft stracciatella and clotted cream.

Tags:
Veggie
Extra spicy
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
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

1 unit(s)

Lemon

120 grams

Peas

1 sachet(s)

Vegan ‘Nduja

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

125 grams

Burrata

(Contains Milk)

Not included in your delivery

20 grams

Butter

1 tsp

Sugar

600 milliliter(s)

Boiled Water for the Risotto

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Nutritional information

Energy (kJ)3159 kJ
Energy (kcal)755 kcal
Fat31.8 g
of which saturates18 g
Carbohydrate94.6 g
of which sugars14.8 g
Protein22.9 g
Salt3.52 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Kettle
Knife
Oven dish
Zester
Lid

Instructions

1

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

Halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press).

2

Melt the butter (see pantry for amount) 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 melted, add the onion, season with salt and pepper and fry, stirring occasionally, until softened, 8-10 mins.

3

Add the garlic and sugar (see pantry for amount) to the onion. Cook until caramelised, 1-2 mins more.

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

4

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.

Meanwhile, zest and halve the lemon.

5

When the risotto is cooked, remove it from the oven and stir through the peas, vegan 'Nduja (add less if you'd prefer things milder) and hard Italian style cheese until well combined.

Squeeze in the juice from half the lemon.

Taste and season with salt, pepper and more lemon juice if needed. TIP: Add a splash of water to loosen the risotto if needed.

6

Share the risotto between your bowls.

Tear the burrata in half and place on top.

Sprinkle over the lemon zest. Finish with a crack of black pepper.

Enjoy!