Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3116 / 746
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 180°C/160°C fan. Place the whole cherrytomatoes on a lined baking tray. Drizzle with oliveoil and balsamicvinegar. 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.
Meanwhile, peel and finely chop the onion. Peel and mince the garlic. Boil the measuredwater and dissolve the stockcube in it.
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.
4 Add rice
Once softened, add the arboriorice and garlic. Cook for 1 min further, stirring to coat the grains in the butter.
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.
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 roastedtomatoes and any juices they may have left behind in the tray. Garnish with the chopped chives.