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Oven-Baked Pesto Risotto

Oven-Baked Pesto Risotto

with Roasted Tomatoes, Cheese and Pine Nuts

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

Tags:Veggie
Allergens:MilkCeleryEgg

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

125 grams

Baby Plum Tomatoes

30 grams

Unsalted Butter

(ContainsMilk)

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

(ContainsCelery)

15 grams

Pine Nuts

50 grams

Greek Style Salad Cheese

(ContainsMilk)

1 bunch(es)

Chives

25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

50 grams

Fresh Pesto

(ContainsMilk)

Not included in your delivery

450 milliliter(s)

Boiling Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3091 kJ
Energy (kcal)739 kcal
Fat37.9 g
of which saturates17.0 g
Carbohydrate77.7 g
of which sugars4.9 g
Protein17.7 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Kettle
Aluminum Foil
Baking Tray
Large Oven-Proof Pan
Garlic Press
Lid
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the tomatoes onto a piece of foil with half the butter, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.
When the oven is hot, roast on the bottom shelf until softened, 20-25 mins.
Boil a full kettle, then pour the water (see ingredients for amount) into a measuring jug.

2

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
Once hot, add the shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min more.

3

Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Pour in the boiled water and vegetable stock paste, stirring well to combine. Bring back up to the boil, then pop a lid onto the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

4

Meanwhile, heat a small frying pan on medium heat (no oil).
Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a small bowl.
Crumble the Greek style salad cheese. Roughly chop the chives (use scissors if easier).

5

When the risotto is cooked, remove it from the oven and mix in the the hard Italian style cheese, pesto, half the chives and the remaining butter.
Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick.

6

Share the pesto risotto between your bowls and top with the roasted baby plum tomatoes, spooning over the juices from the parcel.
Scatter over the Greek style salad cheese and remaining chives, then finish with a sprinkling of toasted pine nuts. Enjoy!