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.
Cals 798 · Prot 24 · Carbs 87 · Fat 34
Vegetarian
Family-Friendly
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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.
Cals 798 · Prot 24 · Carbs 87 · Fat 34
Vegetarian
Family-Friendly
Try Hello Chef Now
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Ingredients
Number of People:
Tomatoes
Cherry tomatoes
300 Grams
Olive oil
1 Tbsp
Balsamic vinegar
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
1 Piece
Salted butter
20 Grams
Salt
0.5 Tsp
Arborio rice
160 Grams
Gruyere
100 Grams
Parmesan
60 Grams
Fresh chives
15 Grams
Black peppercorns
5 Grams

Tips for fussy eaters

Serve the tomatoes on the side and go easy on the black pepper!

Pro tip

Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 min longer.

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 hot, 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
Finish

6 Finish

Grate the Gruyere and Parmesan. Finely slice the chives. Grind the peppercorns in a mill or pestle and mortar. Stir the GruyereParmesan and a generous pinch of the peppercorns (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.

Tips for fussy eaters

Serve the tomatoes on the side and go easy on the black pepper!

Pro tip

Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 min longer.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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