Super Cheesy Oven-Baked Tomato Risotto
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Super Cheesy Oven-Baked Tomato Risotto

Super Cheesy Oven-Baked Tomato Risotto

with Baby Leaf Salad

A celebration of cheesy comfort, this risotto is a smooth, velvety delight full of creamy richness and lovely sweetness. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Family Friendly
Calorie Smart

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 time10 minutes


serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

30 grams

Tomato Puree

1 sachet(s)

Mixed Herbs

175 grams

Risotto Rice

1 pot(s)

KNORR Vegetable Stock

(Contains Celery May contain Celery)

125 grams

Baby Plum Tomatoes

60 grams

Mature Cheddar Cheese

(Contains Milk)

½ unit(s)


25 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

50 grams

Baby Leaf Mix

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2641 kJ
Energy (kcal)631 kcal
Fat22.3 g
of which saturates11.2 g
Carbohydrate84.7 g
of which sugars11.1 g
Protein23.4 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Oven-Proof Pan


Get Prepped

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

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

Build the Flavour

Heat a drizzle of oil in a large, wide-bottomed 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, tomato puree and mixed herbs 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.
Bake your Risotto

Pour in the boiled water for the risotto (see pantry for amount) and Knorr veg stock. Stir in the baby plum tomatoes and bring back to the boil.

Pop a lid on the pan (or cover with foil). Bake on the middle shelf of your oven until the rice is cooked and the stock has been absorbed, 25-30 mins.

Meanwhile, grate the Cheddar cheese.

Make the Dressing

While the risotto bakes, halve the lemon (see ingredients for the 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.

Finishing Touches

When the risotto is cooked, remove it from the oven and mix in the sun-dried tomato paste, a squeeze of lemon, 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.


Add the baby leaves to the bowl of dressing and toss to coat.

Share the risotto between your plates or bowls and serve with the salad alongside. Sprinkle over the grated Cheddar to finish.