Two Cheese and Black Pepper Risotto

with Roasted Cherry Tomatoes

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Instructions

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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. 

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2 Prep

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

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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. 

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4 Add rice

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

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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

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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.

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.

Cooking Time: 35 min

Equipment Required: Pestle & Mortar

Cals 877 · Prot 23 · Carbs 85 · Fat 44

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 Pieces
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

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.

Cooking Time: 35 min

Equipment Required: Pestle & Mortar

Cals 877 · Prot 23 · Carbs 85 · Fat 44

Instructions

photo

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. 

photo

2 Prep

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

photo

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. 

photo

4 Add rice

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

photo

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

photo

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.

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 Pieces
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
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