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Oven-Baked Aubergine Risotto
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Oven-Baked Aubergine Risotto

Oven-Baked Aubergine Risotto

with Sun-Dried Tomato, Rocket and Cheese

Our Oven-Baked Aubergine Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Under 650 calories
Veggie
Allergens:
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 time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain Celery)

½

Red Onion

1

Garlic Clove

1

Italian Style Herbs

25

Sun-Dried Tomato Paste

175

Risotto Rice

20

Vegetable Stock Paste

30

Unsalted Butter

(Contains Milk)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20

Wild Rocket

Not included in your delivery

450

Water for the Risotto

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Nutritional information

Energy (kcal)586 kcal
Energy (kJ)2452 kJ
Fat20.4 g
of which saturates12.2 g
Carbohydrate81.1 g
of which sugars7.7 g
Protein16.4 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Baking Tray
Medium Saucepan
Aluminum Foil
Lid

Instructions

Get Prepped
1

Preheat your oven to 200°C. Fill and boil your kettle.
Trim the aubergine, then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Preheat your oven to 200°C. Fill and boil your kettle. Trim the aubergine, then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Roast the Aubergine
2

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Italian style herbs. Use your hands to rub the flavours all over, then spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Start the Risotto
3

Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have one, use a normal saucepan and transfer to an ovenproof dish later).
Once hot, add the onion and fry until soft, 4-5 mins. Stir in the sun-dried tomato paste, garlic and remaining Italian style herbs.
Cook for 1 min, then stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.

Add the Stock
4

Add the boiled water for the risotto (see ingredients for amount) and veg stock paste. Stir to combine.
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.

Finish Up
5

When the risotto is cooked, remove it from the oven and mix in the butter and hard Italian style cheese.
Stir through the roasted aubergine. Season to taste with salt and pepper if needed. TIP: Add a splash of water if it's a little dry.

Serve
6

Share the aubergine risotto between your bowls and serve with a handful of rocket on top. Enjoy!