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Cajun Corn Oven-Baked Risotto
Cajun Corn Oven-Baked Risotto

Cajun Corn Oven-Baked Risotto

with Lemon Dressed Asparagus and Rocket

Love risottos, but wish there was no stirring involved? This Cajun Corn Oven-Baked Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.

Tags:
Veggie
Climate Conscious
Allergens:
Milk
Egg
Cereals containing gluten
Wheat

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.

Total35 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove

160 grams

Sweetcorn

1 sachet(s)

Cajun Spice Mix

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

100 grams

Asparagus

1 unit(s)

Lemon

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

20 grams

Butter

Nutritional information

Energy (kJ)2947 kJ
Energy (kcal)704 kcal
Fat24.3 g
of which saturates11.5 g
Carbohydrate92.4 g
of which sugars13.3 g
Dietary Fibre8.1 g
Protein19.9 g
Salt3.73 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Kettle
Large Oven-Proof Pan
Lid
Bowl
Baking Tray

Instructions

Prep Time
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Halve, peel and thinly slice the onion

Peel and grate the garlic (or use a garlic press). 

Drain the sweetcorn in a sieve.

If you prefer hob cooking your risotto, just use a normal pan.

Get Frying
2

Heat a drizzle of oil in a large, wide-bottomed 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 onion and sweetcorn. Cook until softened slightly, 4-5 mins.

Next, add the garlic, Cajun spice mix and risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiled water for the risotto (see pantry for amount) and vegetable stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Time to Bake
3

Bake the risotto on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

In the meantime, trim the bottom 2cm from the asparagus and discard.

Cut the lemon into wedges.

In a large bowl, add half the lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for later.

Roast the Asparagus
4

When 12 mins of risotto cooking time remains, pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the bottom shelf until tender, 11-13 mins.

Finishing Touches
5

Once your risotto has finished cooking, remove from the oven and stir through the hard Italian style cheese and butter (see pantry for amount). Add a squeeze of lemon juice.

Taste and season with more salt, pepper and lemon juice if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.

Dinner Time
6

When you're ready to serve, add the rocket to the bowl of dressing and toss to coat.

Share your risotto between your bowls and top with the lemon-dressed rocket and roasted asparagus

Sprinkle over the crispy onions to finish. 

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