Super Cheesy Ovenbaked Tomato Risotto
with Pea Shoot Salad
Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. Chef Mimi to the rescue! She's simplified the process and created this recipe that can be baked in the oven - all the creamy, luxurious texture with none of the elbow work. If that wasn't enough, it also boasts the crowd-pleasing flavours of a margherita pizza!
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.
Ingredients
1
Echalion Shallot
1
Garlic Clove
20
Vegetable Stock Paste
(Contains Celery)
30
Tomato Puree
175
Arborio Rice
125
Baby Plum Tomatoes
½
Lemon
15
Honey
60
Mature Cheddar Cheese
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
25
Sun-Dried Tomato Paste
40
Pea Shoots
Not included in your delivery
1
Olive Oil
450
Water
Nutritional information
Instructions
Preheat your oven to 200°C and 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 (see ingredients for amounts) into a jug with the stock paste, stir well and set aside.
Heat a drizzle of oil in a large ovenproof saucepan over medium-high heat and add the shallot. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Stir and cook until softened, 4-5 mins. Add the garlic and tomato puree and cook for 1 minute more. Stir in the risotto rice and and cook until it is slightly translucent, 1-2 mins.
Meanwhile, pour the stock into the rice then add the baby plum tomatoes and bring back to the boil. Cover with a lid (or some tightly fitting foil). TIP: Transfer to an ovenproof dish, cover with a lid or foil at this point if your pan isn't ovenproof. Pop on the top shelf of your oven and bake until the rice is cooked and the stock absorbed, 20-25 mins. Meanwhile, grate the Cheddar cheese.
While the risotto is cooking, halve the lemon and squeeze the juice into a large bowl. Add the honey and olive oil (see ingredients for amount) and whisk together with a fork. Set aside.
When the risotto is cooked, remove it from your oven. Carefully take the lid off the pan and add a splash of water to loosen if you need to. Stir in a knob of butter (if you have some), the sundried tomato paste, Cheddar and the hard Italian style cheese. Stir together until combined. Taste and season with salt and pepper if you feel it needs it.
Add the pea shoots to your bowl of dressing and toss to coat. Serve the risotto in bowls with the salad alongside. Enjoy!
