Baked Cherry Tomato & Pesto Risotto
with Baby Broccoli, Parmesan & Toasted Walnuts- Milk
- Tree Nuts
- Almond
- Cashew
- Pine Nut
- Walnut
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
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! *Unfortunately, this week's tinned cherry tomatoes were in short supply, so we've replaced them with tomato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
Brown Onion
3 clove
garlic
1 bag
baby broccoli
1 packet
arborio rice
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
2
tomato
1 bag
parsley
1 packet
walnuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
½
lemon
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
2 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. Cut baby broccoli into thirds. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Add arborio rice and garlic & herb seasoning, stir to combine, then cook until rice is coated and slightly translucent, 1-2 minutes.
• Add the water and vegetable stock powder to the pan. Bring to the boil, then remove from heat. Carefully transfer the risotto to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre
• While the risotto is baking, cut tomato into wedges. • Place tomato and baby broccoli on a lined oven tray. Add the brown sugar, then drizzle with olive oil and season with salt and pepper. Toss to coat and roast until veggies are caramelised and tender, 15-20 minutes.
• Roughly chop walnuts. • Wipe out the frying pan, then return to medium-high heat. Toast walnuts, tossing, until fragrant, 3-4 minutes. Transfer to a small bowl and set aside. • Meanwhile, cut lemon into wedges.
• When the risotto is done, stir through the roasted veggies, baby spinach leaves, grated Parmesan cheese, basil pesto and a generous squeeze of lemon juice. Season to taste.
TIP: Add a splash of water if the risotto looks dry
• Divide tomato and basil pesto risotto between bowls. • Top with toasted walnuts. Tear over parsley leaves. Serve with any remaining lemon wedges. Enjoy!
