Mediterranean Tomato & Silverbeet Risotto
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Mediterranean Tomato & Silverbeet Risotto

Mediterranean Tomato & Silverbeet Risotto

with Parmesan & Roasted Almonds

Satisfy your tastebuds with an expertly cooked and flavoured risotto (in case it wasn’t clear, you’re the expert!). Hearty and homey, this warming bowl incorporates caramelised cherry tomatoes and silverbeet to create a risotto that has everyone humming from bliss.

This recipe is under 650kcal per serving.

Tags:
Quick Prep
Veggie
Climate Superstar
Under 650kcal
Allergens:
Milk
Almond

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

leek

1 packet

cherry tomatoes

1 packet

Risotto-Style Rice

1 sachet

Herb & Mushroom Seasoning

1 sachet

vegetable stock powder

1 packet

Silverbeet

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

Not included in your delivery

olive oil

1 tsp

brown sugar

2 cup

boiling water

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)2683 kJ
Fat23.9 g
of which saturates11.5 g
Carbohydrate82.9 g
of which sugars10.1 g
Protein22 g
Sodium1579 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Dish

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. • Place cherry tomatoes and leek in a baking dish. Add the brown sugar, then drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until caramelised, 15-20 minutes.

2
2

• Meanwhile, boil the kettle. • When the tomatoes are done, add risotto-style rice, herb & mushroom seasoning, vegetable stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people) to the baking dish. • Stir to combine, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

3
3

• While the risotto is baking, finely chop silverbeet. • When the risotto has 5 minutes remaining, stir through silverbeet, and bake, covered, until tender. • Remove from oven, then add the butter and half the grated Parmesancheese. Stir well to combine.

TIP: Add a splash of water if the risotto looks dry.

4
4

• Roughly chop roasted almonds. • Divide Mediterranean tomato and silverbeet risotto between bowls. • Garnish with remaining Parmesan cheese and roasted almonds. Enjoy!