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.
1 unit(s)
Onion
2 unit(s)
Garlic Clove
160 grams
Sweetcorn
1 sachet(s)
Cajun Spice Mix
175 grams
Risotto Rice
20 grams
Vegetable Stock Paste
100 grams
Asparagus
1 unit(s)
Lemon
40 grams
Grated Hard Italian Style Cheese
20 grams
Wild Rocket
1 sachet(s)
Crispy Onions
Boiled Water for the Risotto
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion.
Peel and grate the garlic (or use a garlic press).
Drain the sweetcorn in a sieve.
Heat a large ovenproof pan on medium heat with a glug of oil (if you don’t have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
Add the onion and cook until softened slightly, 4-5 mins. Then add the garlic, Cajun style spice and 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) and vegetable 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 been absorbed, 25-30 mins.
In the meantime, Trim the bottom 2cm from the asparagus and discard.
Halve and cut the lemon into wedges.
In a large bowl add a squeeze of half of the lemon juice with the oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for later.
When 12 mins of risotto cooking time remains, pop the asparagus onto a baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the bottom shelf until tender, 11-13 mins.
Once your risotto has finished cooking, remove from the oven and stir through the Italian style cheese and butter (see pantry for amount). Add a squeeze of lemon.
Taste and season with salt, pepper or lemon juice if needed.
Add a splash of water if it's looking a little thick.
When you're ready to serve, toss your rocket through the bowl with the dressing.
Share your risotto to your bowls and top with your lemon-dressed rocket and roasted asparagus.
Sprinkle over the crispy onions to finish.
Enjoy!