Stovetop Goat's Cheese and Sun-Dried Tomato Risotto
with Roasted Tomato Parcel and Rocket
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 Stovetop Goat's Cheese and Sun-Dried Tomato Risotto also roasts tomatoes in a parcel for melt-in-your-mouth deliciousness.
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
2 unit(s)
Garlic Clove
1 unit(s)
Onion
125 grams
Baby Plum Tomatoes
20 grams
Vegetable Stock Paste
175 grams
Risotto Rice
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75 grams
Goat's Cheese
(Contains Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tbsp
Honey
800 milliliter(s)
Water for the Stock
30 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, the honey (see pantry for amount) and a pinch of salt and pepper.
Fold the foil, sealing on all sides to create a parcel, then pop it onto a baking tray.
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.
When the oven is hot, roast the tomato parcel on the bottom shelf until softened, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat.
Add the onion to the pan and stir-fry until softened, 4-5 mins.
Stir in the garlic and cook for 1 min.
Add the risotto rice, then 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.
Once the risotto is cooked, stir in the roasted tomatoes (discarding the juices), sun-dried tomato paste, hard Italian style cheese and butter (see pantry for amount) until combined. Taste and season with salt and pepper if needed.
Crumble in half the goat's cheese and stir through. Remove from the heat. Add a splash of water to loosen if needed.
Share the tomato risotto between your bowls and crumble over the remaining goat's cheese.
Top with a handful of rocket. Drizzle over the balsamic glaze.
Enjoy!
