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Italian Recipes
Baked Cherry Tomato & Pesto Risotto

Baked Cherry Tomato & Pesto Risotto

with Spinach & Parmesan

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Rated 3.6 / 4out of 590 ratings
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When our recipe developers first whipped this one up, we all gathered close. "It's...it's beautiful!" someone exclaimed. And it was. Let's just say when we tasted it, we weren't disappointed. Enjoy

Allergens:Tree NutsMilk
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

3 clove

garlic

1 packet

walnuts

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

arborio rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

vegetable stock

1 punnet

cherry tomatoes

1 unit

lemon

1 packet

grated Parmesan cheese

(ContainsMilk)

1 bag

baby spinach leaves

1 bunch

thyme

1 packet

traditional pesto

(ContainsTree Nuts, Milk)

1 bunch

basil

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

2 cup

water

1 tbs

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3260 kJ
Fat32.5 g
of which saturates10.8 g
Carbohydrate96.5 g
of which sugars13.3 g
Protein18.8 g
Sodium756 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Baking Paper
Baking Tray
Medium Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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Start the risotto
Start the risotto
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the arborio rice, stir to combine and cook until the rice is coated in oil and slightly translucent, 1-2 minutes.

Start the risotto
Start the risotto
2

Add the water and crumbled vegetable stock to the pan. Bring to the boil and then remove from the heat. Carefully transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.

Roast the tomatoes
Roast the tomatoes
3

While the risotto is baking, slice the cherry tomatoes in half. Pick the thyme leaves. On an oven tray lined with baking paper, place the cherry tomatoes and thyme. Add the balsamic vinegar, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until blistered, 15-20 minutes.

Toast the walnuts
Toast the walnuts
4

Roughly chop the walnuts. Wipe out the frying pan and return to a medium-high heat. Add the walnuts and toast, tossing, until fragrant, 3-4 minutes. Transfer to a small bowl. Pick and thinly slice the basil leaves.

Stir in the rest
Stir in the rest
5

Remove the risotto from the oven and stir through the baby spinach leaves, grated Parmesan cheese, traditional pesto and 3/4 of the basil. Add a good squeeze of lemon juice. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again. Gently fold in the roasted cherry tomatoes, then add a splash of water if the risotto looks dry. Slice any remaining lemon into wedges.

Serve up
Serve up
6

Divide the oven-baked cherry tomato and Parmesan risotto between bowls. Top with the toasted walnuts and remaining basil leaves. Serve with the lemon wedges.