Oven-Baked Veggie Nduja Risotto
with Steam Fried Garlicky Tenderstem, Lemon and Pesto Drizzle
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
1 unit(s)
Onion
2 unit(s)
Garlic Clove
150 grams
Tenderstem Broccoli
1 unit(s)
Lemon
175 grams
Risotto Rice
20 grams
Vegetable Stock Paste
(Contains Celery)
½ sachet(s)
Vegan ‘Nduja
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
25 grams
Sun-Dried Tomato Paste
32 grams
Pesto
(Contains Milk)
Not included in your delivery
10 grams
Butter
600 milliliter(s)
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the tenderstem broccoli. Zest and quarter the lemon into wedges.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Add the onion to the pan and stir-fry until softened, 4-5 mins.
Once the onion is softened, stir in half the garlic and cook for 1 minute.
Add the risotto rice, 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 stock paste and half the vegan nduja (see ingredients for amount - it's spicy).
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.
While the risotto cooks, get your washing up done.
10 minutes before it's ready, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins.
Add the remaining garlic and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Sprinkle over a pinch of lemon zest and season with salt and pepper.
When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, sundried tomato paste, butter (see pantry for amount) and the juice of half the lemon.
Taste and season with salt and pepper if needed. Add a splash of water to loosen the risotto if needed.
Serve the risotto with the zesty garlicky tenderstem on top and drizzle over the pesto.
Serve any remaining lemon wedges alongside for squeezing over to finish.
Enjoy!
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