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Super Cheesy Oven-Baked Tomato Risotto

Super Cheesy Oven-Baked Tomato Risotto

with Pea Shoot Salad

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Our Super Cheesy Oven-Baked Tomato Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:VeggieUnder 650 calories
Allergens:CeleryMilkEgg

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

20 grams

Vegetable Stock Paste

(ContainsCelery)

1 sachet

Tomato Puree

175 grams

Risotto Rice

125 grams

Baby Plum Tomatoes

½ unit(s)

Lemon

60 grams

Mature Cheddar Cheese

(ContainsMilk)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 sachet

Sun-Dried Tomato Paste

40 grams

Pea Shoots

Not included in your delivery

450 milliliter(s)

Water for Stock

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2684 kJ
Energy (kcal)641 kcal
Fat22.8 g
of which saturates11.1 g
Carbohydrate81.6 g
of which sugars9.6 g
Protein24.3 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Garlic Press
Measuring Cups
Saucepan
Lid
Aluminum Foil
Grater
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.
Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Pour the boiling water for the stock (see ingredients for amount) into a measuring jug with the veg stock paste. Stir well and set aside.

2

Heat a drizzle of oil in an ovenproof saucepan on medium-high heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
When hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and tomato puree and cook for 1 min more.
Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

3

Pour the stock into the rice and stir well to combine. Add the baby plum tomatoes and bring back to the boil.
Pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, grate the Cheddar cheese.

4

While the risotto bakes, halve the lemon and squeeze the juice into a large bowl (see ingredients for amount).
Add the sugar and olive oil for the dressing (see ingredients for both amounts) and whisk together. Set aside.

5

When the risotto is ready, remove it from the oven and mix in the sun-dried tomato paste, Cheddar, hard Italian style cheese and a knob of butter (if you have any).
Season to taste with salt and pepper if needed. Add a splash of water if you feel it needs it.

6

Add the pea shoots to the bowl of dressing and toss to coat.
Serve the risotto on plates with the salad alongside. Enjoy!