18 Green SmartPoints® per serving
18 Blue SmartPoints® per serving
18 Purple SmartPoints® per serving
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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 conflict 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.
Vegetable Stock Paste(ContainsCelery)
Sun-dried Tomato Paste
Baby Plum Tomatoes
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
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.
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.
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.
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 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 until it's done.
When the risotto has about 10 mins 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 tender, 8-10 mins. When the risotto is cooked, remove from the heat and mix in the butter and two thirds of the hard Italian style cheese. Season to taste.
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. Enjoy!