Two Cheese and Black Pepper Risotto

Name: Two Cheese and Black Pepper Risotto with Roasted Cherry Tomatoes
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Cherry tomatoes; 1 Tbsp of Olive oil; 15 ML of Balsamic vinegar; 5 Grams of Brown sugar; 1 Tsp of Salt; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 700 ML of Water; 1 Piece of Vegetable stock cube; 20 Grams of Butter; 1 Tsp of Salt; 160 Grams of Arborio rice; 100 Grams of Gruyere; 30 Grams of Grated Parmesan; 15 Grams of Fresh chives; 5 Grams of Black peppercorns

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.

442 Reviews

Cals 755 · Prot 33 · Carbs 98 · Fat 31

Vegetarian

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.

442 Reviews

Cals 755 · Prot 33 · Carbs 98 · Fat 31

Vegetarian

Ingredients

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

Butter 4*

20 Grams

Salt

0.5 Tsp

Arborio rice

160 Grams

Gruyere 4*

100 Grams

Grated 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)	3154 / 755
Fats (g)	30.6
of which saturated (g)	15.4
Carbohydrates (g)	98
of which sugars (g)	14.6
Fibers (g)	6.7
Proteins (g)	33.2
Salt (g)	1.3

*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

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.

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.

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

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.

6 Finish

Meanwhile, grate the Gruyere. Finely slice the chives. Grind the peppercorns in a mill or pestle and mortar. Stir the Gruyere, grated 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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