Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2420 / 579
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast tomatoes
Preheat the oven to 220°C/200°C. Add the tomatoes to a baking dish and drizzle with olive oil. Roast for 20-25 min or until the tomatoes begin to soften. Once softened, remove the cherrytomatoes from the oven and drizzle them with the balsamic vinegar. Roast for a final 5 min.
Meanwhile, trim and chop the asparagus into bite-size pieces. Peel and finely chop the onion. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Slice the lemon in half. Boil the measuredwater and dissolve the stockcube in it. Grate the Parmesan.
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min or until softened. Once softened, add the aborio rice and cook for 1 min further, stirring to coat the grains in the oil.
Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 15 min.
Tip!Stirring the rice continuously helps release the starch, making it creamier!
Add the asparagus and greenpeas. Add any remaining stock and simmer for 5 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto. Add more water, if needed.
Add the butter and grated Parmesan. Simmer for 1-2 min further. Season with salt and pepper to taste. Add a squeeze of lemon juice and add 1/1/2 tsp lemonzest. Divide among plates and top with the roasted balsamic vinegartomatoes.
Tip!Adjust the amount of lemon to your liking.
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