Pesto and Roasted Pepper Risotto
with Roasted Balsamic Tomatoes
Our Pesto and Roasted Pepper Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
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
Bell Pepper
(May contain Celery)
190
Baby Plum Tomatoes
2
Garlic Clove
175
Risotto Rice
20
Vegetable Stock Paste
(Contains Celery)
12
Balsamic Glaze
(Contains Sulphites)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
100
Fresh Pesto
(Contains Milk)
Not included in your delivery
500
Water for the Stock
10
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Meanwhile, halve the pepper lengthways and discard the core and seeds. Slice into thin strips.
Halve the baby plum tomatoes.
Peel and grate the garlic (or use a garlic press).
Pour the boiled water for the stock (see pantry for amount) into a measuring jug. Add the veg stock paste and stir well to combine - this is your veg stock.
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 saucepan and transfer to an ovenproof dish later.
Once hot, add the garlic and risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir your veg stock into the pan and bring back to the boil.
Pop a lid on the pan (or cover with foil) and bake on the bottom shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
In the meantime, pop the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Pop the tomatoes onto a piece of foil. Drizzle over some oil and the balsamic glaze, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Add to the baking tray with the pepper.
Roast on the top shelf until the pepper is soft and slightly charred and the tomatoes are softened, 15-18 mins.
When your risotto is cooked, remove from the oven and stir through the butter (see pantry for amount), hard Italian style cheese, roasted pepper and three quarters of the pesto.
Carefully spoon the juices from the balsamic tomatoes into the risotto and mix through.
Season to taste with salt and pepper. TIP: Add a splash of water to loosen the risotto if needed.
Share your pesto risotto between your bowls.
Top with the balsamic tomatoes and drizzle over the remaining pesto to finish.
Enjoy!
