Oven-Baked Cheesy Tomato Risotto
with Crunchy Cucumber Salad
Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. Chef Mimi to the rescue! She's simplified the process and created this recipe that can be baked in the oven - all the creamy, luxurious texture with none of the elbow work. If that wasn't enough, it also boasts the crowd-pleasing flavours !
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
Echalion Shallot
1
Garlic Clove
175
Risotto Rice
2
Vegetable Stock Powder
(Contains Celery)
1
Baby Plum Tomatoes
½
Lemon
1
Honey
½
Cucumber
(May contain Celery)
2
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Baby Gem Lettuce
1
Tomato Puree
1
Sundried Tomatoes
Not included in your delivery
450
Water
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C, fill and boil your kettle. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the sundried tomatoes and pop these in a jug with the boiling water (see ingredients for amounts) and the stock powder, stir well and set aside.
Heat a drizzle of oil in a large ovenproof saucepan over medium-high heat and add the shallot. Tip: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Stir and cook until softened, 4-5 mins. Add the garlic and tomato puree and cook for 1 minute more. Stir in the arborio rice and and cook until it is slightly translucent, 1-2 mins.
Meanwhile, pour the stock and sundried tomato mixture into the rice then add the baby plum tomatoes, bring back to the boil. Cover with a lid (or some tightly fitting foil). TIP: Transfer to an ovenproof dish, cover with a lid or foil at this point if your pan isn't ovenproof. Pop on the top shelf of your oven and bake until the rice is cooked and the stock absorbed, 20-25 mins.
While the risotto is cooking, halve the lemon and squeeze the juice into a large bowl. Add the honey and olive oil (see ingredients for amount) and whisk together with a fork. Trim the root from the baby gem lettuce then separate the leaves.Trim the cucumber then quarter lengthways. Chop widthways into small pieces.
When the risotto is cooked, remove it from your oven. Carefully take the lid off the pan and add a splash of water to loosen if you need to. Stir in a knob of butter (if you have some) and the hard Italian cheese. Stir together until combined. Taste and season with salt and pepper if you feel it needs it.
Add the cucumber and baby gem to your bowl of salad dressing and toss to coat. Serve the risotto in bowls with the salad alongside. Enjoy!
