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Sun-Dried Tomato Risotto

Sun-Dried Tomato Risotto

with Asparagus and Roasted Baby Plum Tomatoes

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18 Green SmartPoints® per serving
18 Blue SmartPoints® per serving
18 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:WW ApprovedUnder 600 caloriesVeggie
Allergens:CeleryMilkEggSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelEasy
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

15 grams

Vegetable Stock Paste

(ContainsCelery)

1 unit(s)

Shallot

1 unit(s)

Garlic Clove

200 grams

Asparagus Bundles

2 sachet

Sun-dried Tomato Paste

175 grams

Risotto Rice

125 grams

Baby Plum Tomatoes

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 sachet

Balsamic Glaze

(ContainsSulphites)

Not included in your delivery

20 grams

Butter

750 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2454 kJ
Energy (kcal)587 kcal
Fat18.0 g
of which saturates10.0 g
Carbohydrate83 g
of which sugars9.0 g
Protein18 g
Salt2.59 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Kettle
Cutting board
Grater
Knife
Garlic Press
Frying Pan
Spatula
Baking Tray
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C. Meanwhile, boil your kettle. Add the boiled water (see ingredients for amount) to a medium saucepan over a high heat. Add the vegetable stock paste, stir to combine. Bring to the boil then reduce the heat to the lowest setting.

2

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Chop the bottom 2cm off the asparagus and discard. Halve the asparagus widthways.

3

Keep the stock on low heat so it stays warm but isn't bubbling ferociously! Heat a glug of oil in a large, wide-bottomed pan over medium heat. Add the shallot and cook until softened, 3-4 mins. Then add the garlic and sundried tomato paste. Stir and cook for 1 min.

4

Add the risotto rice to the pan with the shallot. Stir, so the rice gets coated in the tomato paste, then stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. Tip: You may not need all the stock. Or, if it's all gone and your rice is still a bit firm add a splash of water and keep cooking 'til it's done.

5

When the risotto has about 10 minutes left add the asparagus and baby plum tomatoes to a baking tray. Drizzle with oil and season with salt and pepper. Pop in the oven to roast on the middle shelf until the asparagus and tomatoes are tender, 8-10 mins. When the risotto is cooked, remove from the heat and mix in two thirds of the hard Italian cheese and all the butter. Season to taste.

6

When the roasted veggies are ready, serve the risotto in bowls with the asparagus and tomatoes on top. Drizzle over the balsamic glaze and sprinkle on the leftover cheese. Eat without delay!