Baked Cherry Tomato & Pesto Risotto
with Rosemary, 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
kale
½
lemon
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
1 sachet
garlic & herb seasoning
2 sprig
rosemary
1 packet
basil pesto
(Contains Milk;)
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 punnet
snacking tomatoes
1 packet
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 tear kale leaves, then discard stem. 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 kale. Cook until fragrant, 1-2 minutes. • Add arborio rice. Stir to combine, then cook until rice is coated and slightly translucent, 1-2 minutes.
• To the frying pan, add the water, vegetable stock powder and garlic & herb seasoning. 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.
• Meanwhile, halve snacking tomatoes. • Pick rosemary leaves.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Place snacking tomatoes and rosemary on a lined oven tray. • Drizzle with the balsamic vinegar and olive oil. Season with salt and pepper. Toss to coat. • Roast until blistered, 15-20 minutes.
• When the risotto is ready, stir through shaved Parmesan cheese, basil pesto and a squeeze of lemon juice. Season to taste. • Gently fold in roasted snacking 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!