Goat's Cheese and Slow Roasted Tomato Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Goat's Cheese and Slow Roasted Tomato Risotto

Goat's Cheese and Slow Roasted Tomato Risotto

with Lemon and Rocket

Our Goat's Cheese and Slow Roasted Tomato Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Celery
•Milk
•Egg

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove

½ unit(s)

Lemon

125 grams

Baby Plum Tomatoes

20 grams

Vegetable Stock Paste

(Contains Celery)

25 grams

Sun-Dried Tomato Paste

175 grams

Risotto Rice

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

75 grams

Goat's Cheese

(Contains Milk)

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Honey

750 milliliter(s)

Water for the Stock

30 grams

Butter

sideBannerName

Nutritional information

Energy (kJ)2757 kJ
Energy (kcal)659 kcal
Fat27 g
of which saturates16.4 g
Carbohydrate85.4 g
of which sugars11.3 g
Protein18.8 g
Salt3.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Aluminum Foil
•Medium Saucepan
•Large Saucepan
•Ladle

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). Halve the lemon (see ingredients for amount).

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. 

Make the Stock
2

Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Stir in the veg stock paste.

When the oven is hot, roast the tomato parcel on the bottom shelf until softened, 15-20 mins.

Build the Flavour
3

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. 

Once hot, add the garlic and sun-dried tomato paste and cook for 1 min. 

Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins. Squeeze in the lemon juice and cook until evaporated, 1 min.

Cook your Risotto
4

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 cooking time should take 20-25 mins and your risotto is done when your rice is 'al dente' - cooked through but with a tiny bit of firmness left in the middle.

Finishing Touches
5

Once the risotto is cooked, stir in the roasted tomatoes (discarding the juices), 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. 

Finish and Serve
6

Share the tomato risotto between your bowls and crumble over the remaining goat's cheese.

Top with a handful of rocket.

Enjoy!