Two Cheese and Black Pepper Risotto

with Roasted Cherry Tomatoes
We love this one because it's both fancy enough for a dinner party and comforting enough to be eaten in front of the telly.
1,411 Reviews
Cals 746 · Prot 32 · Carbs 99 · Fat 30
Vegetarian
Family Friendly
Try Hello Chef Now
35 min
Two Cheese and Black Pepper Risotto with Roasted Cherry Tomatoes
We love this one because it's both fancy enough for a dinner party and comforting enough to be eaten in front of the telly.
1,411 Reviews
Cals 746 · Prot 32 · Carbs 99 · Fat 30
Vegetarian
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tomatoes
Cherry tomatoes
300 Grams
Olive oil
1 Tbsp
Balsamic vinegar 14*
15 ML
Brown sugar
5 Grams
Salt
0.5 Tsp
Risotto
Brown onion
1 Piece
Garlic cloves
2 Piece
Water
700 ML
Vegetable stock cube 15*
1 Piece
Salted butter 4*
20 Grams
Salt
0.5 Tsp
Arborio rice
160 Grams
Gruyere 4*
100 Grams
Parmesan 4*
30 Grams
Fresh chives
15 Grams
Black peppercorns
5 Grams

Allergens

*14 Sulphur Dioxide, *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) 3116 / 746
Fats (g) 29.7
of which saturated (g) 17.5
Carbohydrates (g) 99
of which sugars (g) 14.7
Fibers (g) 6.7
Proteins (g) 32.3
Salt (g) 1.5
*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

Roast tomatoes

1 Roast tomatoes

Preheat the oven to 180°C/160°C fan. Place the whole cherry tomatoes on a lined baking tray. Drizzle with olive oil and balsamic vinegar. Sprinkle with the sugar and salt. Shake the tray from side to side until the tomatoes are coated. Roast for 30 min until the tomatoes are starting to shrivel.
Prep

2 Prep

Meanwhile, peel and finely chop the onion. Peel and mince the garlic. Boil the measured water and dissolve the stock cube in it.
Fry onion

3 Fry onion

Heat a large non-stick pan over a medium-low heat with the butter. Once melted, add the onion with a pinch of salt and cook for 6-7 min or until softened.
Add rice

4 Add rice

Once softened, add the arborio rice and garlic. Cook for 1 min further, stirring to coat the grains in the butter.
Simmer

5 Simmer

Add 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' – this is your risotto.
Tip! Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 min longer.
Finish

6 Finish

Meanwhile, grate the Gruyere and Parmesan. Finely slice the chives. Grind the peppercorns in a mill or pestle and mortar. Stir the Gruyere, Parmesan and a generous pinch of the ground pepper (spicy!) into the risotto. Divide among plates, top with the roasted tomatoes and any juices they may have left behind in the tray. Garnish with the chopped chives.
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