Skip to main content
Sun-Dried Tomato Risotto (v)
Sun-Dried Tomato Risotto (v)

Sun-Dried Tomato Risotto (v)

with Asparagus

Risotto has a bad reputation. Many people think it's hard to cook. But they're wrong! It's super easy! Yes, there's a bit of stirring but that's what makes it such a creamy, comforting dish. However, there is one area where risotto can be demanding: once ready, it doesn't like being kept waiting and should be eaten without delay! Hardly sounds like a chore to us...

Allergens:
Sulphites

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.

Total40 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

175

Arborio Rice

30

Sundried Tomatoes

1

Echalion Shallot

1

Fennel

15

Tomato Puree

1

Garlic Clove**

12

Balsamic Vinegar

(Contains: Sulphites)

15

Unsalted Butter

½

Vegetable Stock Powder

200

Asparagus

40

Grated Hard Italian Style Cheese

Not included in your delivery

750

Water

Nutritional information

Energy (kcal)518 kcal
Energy (kJ)2167 kJ
Fat13 g
of which saturates8 g
Carbohydrate80 g
of which sugars11 g
Protein19 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Baking Tray
Large Frying Pan
Bowl

Instructions

Prep the Veggies
1

Preheat your oven to 200°C. Halve, peel and chop the shallot into 1⁄2 cm pieces. Peel and grate the garlic (or use a garlic press). Chop the bottom 1cm off the asparagus and discard. Halve the asparagus widthways. Chop the sun-dried tomatoes into thin strips.

2

Boil the water (see ingredients for amount) in a large saucepan over medium heat. Once boiling, turn the heat to low and add the stock powder. Stir to dissolve.

Start the Risotto
3

Keep the stock on low heat so it stays warm but isn't bubbling ferociously! Heat a glug of oil in another large saucepan over medium heat. Add the shallot and sundried tomatoes. Cook until the shallot has softened, 3-4 mins. Then add the garlic and tomato purée. Stir and cook for 1 minute more.

Finish the Risotto
4

Add the arborio rice to the pan. Stir, so the rice gets coated in oil, then add a ladleful of stock. Cook, still stirring, until the rice has absorbed the stock. Then add another ladleful and continue the process until all of the stock is used. This should take about 20 mins. TIP: You may not need all the stock. Or, if it's all gone and your rice is still a bit chalky, add a splash of water and keep cooking 'til it's done.

Roast the Asparagus
5

Place the asparagus to the other side of the baking tray. Drizzle on the balsamic vinegar and a splash of water. Pop back in the oven to roast until the asparagus is tender, 10 more mins. When the risotto is done, remove from the heat and stir in two thirds of the hard Italian cheese and all the butter. Season to taste.

Finish Off
6

When the asparagus is ready, remove from oven. Serve the sun-dried tomato risotto in bowls with the asparagus on top. Drizzle over any juices from the baking tray and sprinkle on the remaining cheese. Eat without delay Enjoy!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Buffalo Style Fried Chicken Burger

Buffalo Style Fried Chicken Burger

with Fries, Corn on the Cob and Blue Cheese & Pear Slaw
Ultimate Chicken and Bacon Linguine Alfredo

Ultimate Chicken and Bacon Linguine Alfredo

with Pesto Caprese Style Salad and Parmigiano Reggiano
Ultimate Parmigiano Crumbed Chicken Schnitzel

Ultimate Parmigiano Crumbed Chicken Schnitzel

with Mustard Cream Sauce and Bacon & Truffle Crispy Potato Slices
Ultimate Matar Saag Paneer and Garlic Naan

Ultimate Matar Saag Paneer and Garlic Naan

with Ginger Rice, Coriander and Flaked Almonds
Chicken in Creamy Peppercorn Sauce

Chicken in Creamy Peppercorn Sauce

with Mash, Roasted Carrots and Tenderstem®
Honey Roasted Chicken and Beetroot Salad

Honey Roasted Chicken and Beetroot Salad

with Potatoes and Greek Style Cheese
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
Oven-Baked Truffle and Double Mushroom Risotto

Oven-Baked Truffle and Double Mushroom Risotto

with Roasted Garlic and Rocket
Italian Style Sausages and Pesto Roasted Veg

Italian Style Sausages and Pesto Roasted Veg

with Balsamic Dressed Rocket Salad
Pork Polpette in Rich Tomato Sauce

Pork Polpette in Rich Tomato Sauce

with Rigatoni, Peas, Spinach and Cheese
Cosy Butternut Squash Mac and Cheese

Cosy Butternut Squash Mac and Cheese

with Rocket and a Crispy Sage Crumb
Monkfish in Béarnaise Inspired Butter Sauce

Monkfish in Béarnaise Inspired Butter Sauce

with Cheesy Bacon Hasselback Potatoes, Samphire, Asparagus and Peas
Rosemary and Walnut Crusted Lamb Steak

Rosemary and Walnut Crusted Lamb Steak

with Buttery Mash, Roasted Carrots and Creamed Spinach
Spaghetti and Veggie Rich Lentil Ragu

Spaghetti and Veggie Rich Lentil Ragu

with Pesto, Garlic Ciabatta and Rocket
One Pan Hoisin Lamb Udon Stir-Fry

One Pan Hoisin Lamb Udon Stir-Fry

with Young Pea Pods, Mushrooms, Bell Pepper and Lime
Falafels in Harissa Sauce

Falafels in Harissa Sauce

with Sweet Potato, Bulgur Wheat and Yoghurt
Creamy Parma Ham & Parmigiano Filled Pasta

Creamy Parma Ham & Parmigiano Filled Pasta

with Pesto, Peas and Courgette
Super Quick Tex-Mex Style Pork Tacos

Super Quick Tex-Mex Style Pork Tacos

with Bell Pepper, Baby Leaves and Soured Cream
Speedy Thai Style Beef Stir-Fry and Jasmine Rice

Speedy Thai Style Beef Stir-Fry and Jasmine Rice

with Baby Corn, Young Pea Pods and Sesame Seeds
One Pan Sesame-Ginger Miso Pork Udon

One Pan Sesame-Ginger Miso Pork Udon

with Mushrooms and Young Pea Pods