Sun-Dried Tomato Risotto (v)

Name: Sun-Dried Tomato Risotto (v) with Asparagus
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 175 Arborio Rice; 30 Sundried Tomatoes; 1 Echalion Shallot; 1 Fennel; 15 Tomato Puree; 1 Garlic Clove**; 12 Balsamic Vinegar; 15 Unsalted Butter; ½ Vegetable Stock Powder; 200 Asparagus; 40 Grated Hard Italian Style Cheese; 750 Water

with Asparagus

Recipe Development TeamPublished on March 30, 2017

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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

Sundried Tomatoes

Echalion Shallot

Fennel

Tomato Puree

Garlic Clove**

Balsamic Vinegar

(Contains: Sulphites)

Unsalted Butter

Vegetable Stock Powder

200

Asparagus

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

Cooking Instructions and Tips

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.

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.

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.

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.

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.

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!