HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSun Dried Tomato Risotto
Sun-Dried Tomato Risotto

Sun-Dried Tomato Risotto

with Roasted Asparagus and Baby Plum Tomatoes

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This delicious Sun-Dried Tomato Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedVeggieUnder 650 calories

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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

15 grams

Vegetable Stock Paste


1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

150 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)

20 grams

Unsalted Butter


1 sachet

Balsamic Glaze


Not included in your delivery

750 milliliter(s)

Water for the Risotto

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2423 kJ
Energy (kcal)579 kcal
Fat18.2 g
of which saturates9.8 g
Carbohydrate82.8 g
of which sugars9.6 g
Protein17.5 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Boil a full kettle.
To make your stock, add the boiled water for the risotto (see ingredients for amount) to a medium saucepan on high heat.
Stir in the vegetable stock paste. Bring to the boil, then reduce the heat to the lowest setting.


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


Heat a drizzle of oil in a large pan on medium heat.
Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and sun-dried tomato paste, then cook for 1 min more.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.


To make your risotto, stir in a ladle of your stock into the pan with the rice. When the stock has been absorbed, 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.


When the risotto has about 10 mins cooking time left, pop the asparagus and baby plum tomatoes onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat.
Roast on the middle shelf of your oven until tender, 10-12 mins.
When the risotto is cooked, remove from the heat and mix in the butter and two thirds of the hard Italian style cheese. Taste and season with salt and pepper if needed.


When the veg is roasted, serve the risotto in bowls with the asparagus and tomatoes on top.
Finish with a drizzle of the balsamic glaze and a sprinkle of the remaining cheese over the top. Enjoy!