Oven-Baked Margherita Inspired Risotto

Name: Oven-Baked Margherita Inspired Risotto with Roasted Baby Plum Tomatoes and Pesto Drizzle
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) Onion; 2 unit(s) Garlic Clove**; 175 grams Risotto Rice; 1 sachet(s) Mixed Herbs; 20 grams Vegetable Stock Paste; 125 grams Baby Plum Tomatoes; 1 ball(s) Mozzarella; 40 grams Grated Hard Italian Style Cheese; 32 grams Pesto; 40 grams Baby Spinach; 25 grams Sun-Dried Tomato Paste; 650 milliliter(s) Boiled Water for the Risotto; 1 tbsp Honey; 20 grams Butter

with Roasted Baby Plum Tomatoes and Pesto Drizzle

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Love risottos, but wish there was no stirring involved? This Oven-Baked Margherita Inspired 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

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.

Total45 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

175 grams

Risotto Rice

1 sachet(s)

Mixed Herbs

20 grams

Vegetable Stock Paste

125 grams

Baby Plum Tomatoes

1 ball(s)

Mozzarella

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

40 grams

Baby Spinach

25 grams

Sun-Dried Tomato Paste

Not included in your delivery

650 milliliter(s)

Boiled Water for the Risotto

1 tbsp

Honey

20 grams

Butter

Nutritional information

Energy (kJ)3142 kJ

Energy (kcal)751 kcal

Fat31.2 g

of which saturates16.2 g

Carbohydrate89.6 g

of which sugars14.7 g

Dietary Fibre4.3 g

Protein26.2 g

Salt4.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Oven-Proof Pan

•Garlic Press

•Kettle

•Aluminum Foil

Instructions

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

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

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.

Add the onion to the pan and stir-fry until softened, 4-5 mins.

Once the onion has softened, add the garlic and cook for 1 min.

Add the 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), mixed herbs and veg stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has almost been absorbed, 20-25 mins.

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season. Drizzle over the honey (see pantry for amount).

Fold the foil, sealing on all sides to create a parcel. Pop the tomato parcel on the bottom shelf of your oven until softened, 15-20 mins.

While everything bakes, drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

When the risotto's ready, remove it from the oven and stir in the butter (see pantry for amount), hard Italian style cheese, pesto, spinach and sun-dried tomato paste.

Season to taste with salt and pepper if needed.