Sun-Dried Tomato Risotto
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Sun-Dried Tomato Risotto

Sun-Dried Tomato Risotto

with Roasted Asparagus and Baby Plum Tomatoes

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

Tags:
Under 650 calories
WeightWatchers
Veggie
Allergens:
Milk
Egg
Sulphites

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.

Preparation Time45 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

15

Vegetable Stock Paste

1

Echalion Shallot

1

Garlic Clove

150

Asparagus

50

Sun-Dried Tomato Paste

175

Risotto Rice

125

Baby Plum Tomatoes

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20

Unsalted Butter

(Contains Milk)

12

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

750

Water for the Risotto

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Nutritional information

Energy (kcal)588 kcal
Energy (kJ)2462 kJ
Fat18.4 g
of which saturates9.8 g
Carbohydrate86 g
of which sugars12.1 g
Protein17.9 g
Salt2.62 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Medium Saucepan
Garlic Press
Grill Pan
Baking Tray

Instructions

Make the Stock
1

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.

Prep the Veg
2

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.

Start the Risotto
3

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.

Ladle and Stir
4

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.

Roast the Veg
5

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.

Finish and Serve
6

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!