Roasted Asparagus and Balsamic Tomato Risotto
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Roasted Asparagus and Balsamic Tomato Risotto

Roasted Asparagus and Balsamic Tomato Risotto

with Italian Style Cheese

This Roasted Asparagus and Baby Plum Tomato Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Veggie
•Climate Conscious
Allergens:
Celery
•Sulphites
•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.

Preparation Time45 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

15 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Mixed Herbs

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

175 grams

Risotto Rice

100 grams

Asparagus

1 unit(s)

Lemon

50 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

800 milliliter(s)

Boiled Water for the Stock

20 grams

Butter

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Nutritional information

Energy (kJ)2497 kJ
Energy (kcal)597 kcal
Fat18.5 g
of which saturates9.5 g
Carbohydrate90.8 g
of which sugars13.1 g
Dietary Fiber5.3 g
Protein17.9 g
Salt3.55 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Measuring Jug
•Garlic Press
•Kettle
•Aluminum Foil
•Large Saucepan
•Baking Tray

Instructions

Make the Stock
1

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

Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the veg stock paste and mixed herbs - this is your stock.

Meanwhile, halve, peel and chop the shallot into small pieces.

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

Prep the Veg
2

Heat a drizzle of oil in a large, wide-bottomed pan on medium heat. Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and cook for 30 secs more.

While the shallot fries, pop the tomatoes onto a piece of foil. Drizzle over oil and the balsamic glaze, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Start the Risotto
3

Add the risotto rice to the shallot, stir and cook until the edges of the rice are translucent, 1-2 mins.

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

Roast the Asparagus
4

Meanwhile, pop the tomato parcel onto a baking tray. Roast on the bottom shelf until softened, 15-20 mins.

Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways.

When the risotto has about 10 mins cooking time left, pop the asparagus onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf of your oven until tender, 10-12 mins.

Final Touches
5

While everything cooks, cut the lemon into wedges.

When the risotto is cooked, remove from the heat. Stir through the sun-dried tomato paste, hard Italian style cheese, a good squeeze of lemon juice and butter (see pantry for amount) until combined. Taste and season with salt and pepper if needed.

Finish and Serve
6

When everything's ready, share the risotto between your bowls.

Top with the roasted asparagus and tomatoes.

Serve with any remaining lemon wedges for squeezing over.

Enjoy!