Veggie 'Nduja, Pecorino and Chive Oven-Baked Risotto
with Asparagus, Goat's Cheese Salad and Melted Mozzarella Garlic Baguettes
- Sulphites
- Milk
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
Looking for a taste of everyday luxury? This Veggie 'Nduja, Pecorino and Chive Oven-Baked Risotto is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
175 grams
Risotto Rice
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
160 grams
Asparagus
1 ball(s)
Mozzarella
(Contains: Milk)
1 unit(s)
Garlic Baguette
(Contains: Cereals containing gluten, Wheat, Milk May be present: Soya)
1 bunch(es)
Chives
12 grams
Balsamic Glaze
(Contains: Sulphites)
40 grams
Vegan ‘Nduja
40 grams
Pecorino Vegetariano
(Contains: Milk)
40 grams
Wild Rocket
75 grams
Goat's Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
600 milliliter(s)
Boiled Water for the Risotto
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the baby plum tomatoes and cook until they have softened and lightly charred, 5-6 mins. Season with salt and pepper.
If you prefer hob cooking your risotto, just use a normal pan.
Add the garlic, sugar (see pantry for amount) and risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the boiled water for the risotto (see pantry for amount) and white wine stock powder. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the top shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.
Meanwhile, trim the bottom 2cm from the asparagus and discard. Cut into thirds. Drain and tear the mozzarella.
Pop the asparagus onto one side of a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Place the garlic baguettes on the other side of the baking tray. Top with the mozzarella pieces.
When the oven is hot, roast on the middle shelf until the aparagus is tender and the bread is golden and piping hot, 12-15 mins.
Meanwhile, finely chop the chives (use scissors if easier).
In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside for now.
When the risotto is cooked, remove it from the oven and stir through half the pecorino, the vegan 'Nduja (add less if you'd prefer things milder), half the chives and the butter (see pantry for amount).
Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.
Add the asparagus and rocket to the balsamic dressing and toss together.
When everything's ready, share the risotto between your serving bowls. Top with the remaining pecorino and the remaining chives.
Serve the cheesy garlic baguette and balsamic asparagus salad alongside.
Break up the goat's cheese and scatter over the salad to finish.
Explore Similar Recipes
