FTC - NZ Veggie & Cherry Tomato Risotto
with Parmesan & Flaked Almonds
- Almond
- Milk
Ingredients
1 sachet
Vegetable Stock Powder
2 sachet
Garlic & Herb Seasoning
1 packet
Green beans
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1
Carrot
2
Garlic
1 tin
Diced Tomatoes with Garlic & Onion
1 tin
Tinned Cherry Tomatoes
1 packet
arborio rice
Nutrition
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Trim the green beans and slice into thirds. Drain the liquid from the tinned cherry tomatoes. Heat a large frying pan over a medium-high heat. Add the flakes almonds and toast until golden, 2-3 minutes.
Return the frying pan to a medium-high heat with 1/2 the butter and a drizzle of olive oil. Add the onion and carrot and cook, stirring, until softened, 4-5 minutes.
Add the garlic, garlic & herb seasoning and arborio rice and cook, stirring, until fragrant, 1-2 minutes. Add in the tinned cherry tomatoes, chopped tomatoes, water and vegetable stock powder. Stir to combine and bring to the boil. Remove from the heat.
Transfer the risotto mixture to a large baking dish, cover tightly with foil and bake for 20 minutes. Stir through a generous splash of water and the green beans, then re-cover with foil and return to the oven. Bake until the liquid is absorbed, the green beans are tender and the rice is ‘al dente’, 10-15 minutes.
When the risotto is ready, stir through 1/2 the Parmesan cheese, the remaining butter, spinach leaves and brown sugar. Season to taste with salt and pepper. TIP: Seasoning is key for good flavour!
Divide the cherry tomato and veggie risotto between bowls. Top with flakes almonds and garnish with the remaining grated Parmesan cheese.
