Truffled Cacio e Pepe Risotto
with Hazelnuts, Rosemary Brussels Sprouts and Parsnip
Bursting with flavour and delicious textures, this Truffled Cacio e Pepe Risotto with Hazelnuts, Rosemary Brussels Sprouts and Parsnip is sure to get the family around the dinner table this festive season.
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
Parsnip
2
Garlic Clove
200
Brussels Sprouts
20
Vegetable Stock Paste
(Contains Celery)
1
Dried Rosemary
175
Risotto Rice
1
Cracked Black Pepper
25
Hazelnuts
(Contains Nuts May contain Nuts)
80
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Truffle Zest
Not included in your delivery
450
Water for the Stock
50
Water for the Risotto
20
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Peel and grate the garlic (or use a garlic press). Trim the Brussels sprouts and halve through the root.
Pop the parsnip and sprouts onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, then season with salt and pepper. Toss to coat and spread out in a single layer.
Boil your kettle, then pour the 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 pan and transfer to an ovenproof dish before baking.
Once hot, add the risotto rice, garlic and cracked black pepper. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir your veg stock into the rice. Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Roast the veg on the top shelf until browned and tender, 18-20 mins. Turn halfway through.
Meanwhile, roughly chop the hazelnuts.
When the risotto is cooked, remove it from the oven and mix in the hard Italian style cheese, truffle zest, butter and water for the risotto (see pantry for both amounts).
Season to taste with salt and pepper. TIP: Add a splash more water to loosen the risotto if needed.
Share the truffled cacio e pepe risotto between your bowls.
Top with the roasted veg and scatter over the hazelnuts to finish.
Enjoy!
