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Sun-Dried Tomato Risotto
Sun-Dried Tomato Risotto

Sun-Dried Tomato Risotto

with Roasted Asparagus and Baby Plum Tomatoes

Recipe Development Team
Recipe Development TeamPublished on September 27, 2022

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

Tags:
WeightWatchers
Veggie
Climate Conscious
Allergens:
Celery
Milk
Egg
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.

Total45 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

15

Vegetable Stock Paste

(Contains: Celery)

1

Echalion Shallot

1

Garlic Clove**

200

Asparagus

50

Sun-Dried Tomato Paste

175

Risotto Rice

125

Baby Plum Tomatoes

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

12

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

750

Water for the Risotto

20

Butter

Nutritional information

Energy (kJ)2280 kJ
Energy (kcal)545 kcal
Fat15.9 g
of which saturates7.7 g
Carbohydrate82.6 g
of which sugars9.9 g
Protein15 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Garlic Press
Pan
Ladle
Baking Tray

Cooking Instructions and Tips

Make the Stock
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

To make your stock, add the boiled water for the risotto (see pantry 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

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 stock into 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 (see pantry for amount) 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!

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