Blistered Cherry Tomato Risotto
with Whipped Goat Cheese
Risotto is all about building layers of flavour. In this version the acidity of the tomatoes is balanced with the sweetness of the honey and the creaminess of the goat cheese.
Cals 606 · Prot 24 · Carbs 96 · Fat 21
Vegetarian
Calorie Smart
45 min
Risotto is all about building layers of flavour. In this version the acidity of the tomatoes is balanced with the sweetness of the honey and the creaminess of the goat cheese.
Cals 606 · Prot 24 · Carbs 96 · Fat 21
Vegetarian
Calorie Smart
Ingredients
Tomato risotto
Water
700 ML
Vegetable stock cube
15*
1 Piece
Red onion
1 Piece
Garlic cloves
2 Piece
Fresh basil
15 Grams
Olive oil
1 Tbsp
Cherry tomatoes
150 Grams
Salt
0.5 Tsp
Arborio rice
160 Grams
Tomato paste
50 Grams
Smoked paprika powder
2 Grams
Honey
15 Grams
Black pepper
0.5 Tsp
Whipped goat cheese
Soft goat cheese
4*
125 Grams
Sour cream
4*
60 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2542 / 606 |
| Fats (g) | 20.5 |
| of which saturated (g) | 13.2 |
| Carbohydrates (g) | 96 |
| of which sugars (g) | 13.3 |
| Fibers (g) | 5.6 |
| Proteins (g) | 23.9 |
| Salt (g) | 1.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil the measured water.
- Add the stock cube and boiled water to a jug and set it aside - this is the stock.
- Peel and finely chop the red onion.
- Peel and mince the garlic.
- Finely chop half of the basil (reserve the rest for garnish).
2 Fry tomatoes
- Heat a large pan over medium heat with a drizzle of olive oil.
- Add the cherry tomatoes with a pinch of salt.
- Cover and cook for 10-15 min stirring occasionally or until the tomatoes begin to soften and their skins split.
3 Start risotto
- Meanwhile, heat a second pan with another drizzle of oil.
- Fry the onions with a pinch of salt for 5-6 min or until softened.
- Once softened, add the garlic and Arborio rice and cook for 1 min further, stirring to coat the grains in the oil.
4 Stir risotto
- Add the tomato paste, smoked paprika and 1/3 of the stock and stir continuously until it has absorbed.
- Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'.
- If you run out of stock, add more water.
5 Whip cheese
- Meanwhile, to a bowl, add the goat cheese and sour cream.
- Using a spatula, break up the goat cheese.
- Add a splash of water to loosen then whip until smooth.
- Season with a pinch of salt and pepper.
6 Serve
- Remove the risotto from the heat and stir through half of the blistered tomatoes, the chopped basil and honey.
- Season with a crack of black pepper.
- Serve the Tomato Risotto topped with the Whipped Goat Cheese and the remaining blistered Cherry Tomatoes.
- Garnish with the remaining basil leaves.
Tip! Not a fan of goat cheese? Top the risotto with burrata instead.
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