Roasted Asparagus and Tomato Stovetop Risotto
with Italian Style Cheese and Balsamic Drizzle
Making a risotto on the hob or stove is simpler than you think, with only three stirs needed to absorb the stock and flavours. This Roasted Asparagus and Tomato Stovetop Risotto is topped with seasonal favourite asparagus.
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
15 grams
Vegetable Stock Paste
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
175 grams
Risotto Rice
100 grams
Asparagus
1 bunch(es)
Chives
1 unit(s)
Lemon
50 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
800 milliliter(s)
Boiled Water for the Stock
½ tsp
Sugar
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the veg stock paste - this is your stock.
Meanwhile, halve, peel and chop the shallot into small pieces.
Peel and grate the garlic (or use a garlic press). Halve the tomatoes.
Heat a drizzle of oil in a large, wide-bottomed pan on medium heat. Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and cook for 30 secs more.
While the shallot fries, pop the tomatoes onto a piece of foil. Drizzle over oil and add the sugar (see pantry for amount), then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
Add the risotto rice to the shallot, stir and cook until the edges of the rice are translucent, 1-2 mins.
Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.
The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
Meanwhile, pop the tomato parcel onto a baking tray. Roast on the bottom shelf until softened, 15-20 mins.
Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways. Roughly chop the chives (use scissors if easier).
When the risotto has about 10 mins cooking time left, pop the asparagus onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast on the middle shelf of your oven until tender, 10-12 mins.
While everything cooks, cut the lemon into wedges.
When the risotto is cooked, remove from the heat. Stir through the sun-dried tomato paste, hard Italian style cheese, a good squeeze of lemon juice and butter (see pantry for amount) and half of the chives.
Taste and season with salt and pepper if needed.
When everything's ready, share the risotto between your bowls.
Top with the roasted asparagus and tomatoes.
Drizzle over the balsamic glaze and sprinkle over the remaining chives. Serve with any remaining lemon wedges for squeezing over.
Enjoy!
