Baked Cherry Tomato & Pesto Risotto
with Thyme, Pine Nuts & Parmesan
When our recipe developers first whipped this one up, we all gathered close. "It's... it's beautiful!" someone exclaimed. Baked until al dente and brought together with bright basil pesto, sharp Parmesan, sweet bursts of thyme-roasted cherry tomatoes, plus a squeeze of lemon to balance the richness, we think you'll agree!
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Ingredients
1
brown onion
3 clove
garlic
1 bag
silverbeet
½
lemon
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
1 sachet
garlic & herb seasoning
1 punnet
Snacking Tomatoes
1 bag
thyme
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
basil pesto
(Contains Milk;)
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
2 cup
water
1 tbs
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. Roughly chop silverbeet. Zest lemon to get a good pinch, then slice into wedges. • In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 4-5 minutes. • Add garlic, lemon zest and silverbeet. Cook until fragrant, 1-2 minutes. • Add arborio rice. Stir to combine, then cook until rice is coated and slightly translucent, 1-2 minutes.
• Add the water, vegetable stock powder and garlic & herb seasoning to the pan. Bring to the boil, then remove from heat. • Transfer risotto to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While the risotto is baking, halve cherry tomatoes. • Pick thyme leaves.
• Place cherry tomatoes and thyme on a lined oven tray. • Top with the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper. Toss to coat. • Roast until blistered, 15-20 minutes.
• When the risotto is ready, remove from oven. Stir through grated Parmesan cheese, basil pesto and a squeeze of lemon juice. Season to taste. • Gently fold in roasted cherry tomatoes.
TIP: Stir through a splash of water to loosen the risotto, if needed.
• Divide baked cherry tomato and pesto risotto between bowls. • Sprinkle with pine nuts. • Serve with any remaining lemon wedges. Enjoy!