Super Cheesy Oven-Baked Tomato Risotto

Name: Super Cheesy Oven-Baked Tomato Risotto with Pea Shoot Salad
Total time: 45m
Yield: 2
Ingredients: 1 Echalion Shallot; 1 Garlic Clove; 20 Vegetable Stock Paste; 30 Tomato Puree; 175 Risotto Rice; 125 Baby Plum Tomatoes; 60 Mature Cheddar Cheese; ½ Lemon; 25 Sun-Dried Tomato Paste; 40 Grated Hard Italian Style Cheese; 40 Pea Shoots; 500 Boiled Water for the Stock; 1 Sugar for the Dressing; 1 Olive Oil for the Dressing

with Pea Shoot Salad

4.5(10.3K)

Mimi MorleyUpdated on January 23, 2026

Get 50% off 1st box + free dessert for 3 months!

Calories

649 kcal

Protein

24.5g protein

Difficulty

Medium

Veggie

Climate Conscious

Allergens:

Celery
Milk
Egg

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

Echalion Shallot

Garlic Clove

Vegetable Stock Paste

(Contains: Celery)

Tomato Puree

175

Risotto Rice

125

Baby Plum Tomatoes

Mature Cheddar Cheese

(Contains: Milk)

Lemon

Sun-Dried Tomato Paste

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Pea Shoots

Not included in your delivery

500

Boiled Water for the Stock

Sugar for the Dressing

Olive Oil for the Dressing

Nutritional information

Energy (kcal)649 kcal

Energy (kJ)2714 kJ

Fat23.3 g

of which saturates11.2 g

Carbohydrate83.2 g

of which sugars9.6 g

Protein24.5 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Kettle

•Measuring Jug

•Medium Oven-Proof Pan

•Oven dish

•Grater

•Lid

•Bowl

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Boil your kettle, then pour the boiled water for the stock (see pantry for amount) into a measuring jug with the veg stock paste. Stir well and set aside - this is your veg stock.

Heat a drizzle of oil in an ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, fry the shallot until softened, 3-4 mins. Stir in the garlic and tomato puree and cook for 1 min more. Add the rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour your veg 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 stock has been absorbed, 20-25 mins.

Meanwhile, grate the Cheddar cheese.

While the risotto bakes, halve the lemon (see ingredients for amount) and squeeze the lemon juice into a large bowl.

Add the sugar and olive oil for the dressing (see pantry for both amounts) to the bowl and mix together. Set aside.

When the risotto is ready, remove it from the oven and mix in the sun-dried tomato paste, grated Cheddar, hard Italian style cheese and a knob of butter (if you have any).

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.