Get 10 FREE meals, that's 5 meals in each of your first 2 baskets! New clients only Redeem offer
Ready in 30 minutes

Baked Lemony Risotto with Roasted Cauliflower

Garlic String Beans & Parmigiano Reggiano

Cooking time

30 minutes

Servings

2/4

Calories

580 /serving

Let yourself sink into a serving of sumptuous risotto. Delicate arborio rice is started on the stovetop, but instead of stirring it to softness, you’ll pop it into the oven to finish its transformation. In this recipe, the rich creaminess from butter, cheese and demi-glace is undercut by lemon (you’ll use both the juice and the zest to bring the flavour to a fine point). Garlic-sautéed string beans and lightly browned florets of cauliflower complete a special evening.

We will send you:

  • 200g String beans
  • 200g Cauliflower florets
  • 1 Garlic clove
  • 1 Lemon
  • 160g Arborio rice
  • 30g Vegetable demi-glace
  • 25g Parmigiano Reggiano (contains rennet)
  • 9.5g Herb Garden spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, garlic, mustard, kosher salt)

Contains: Milk, Mustard

You will need:

Large oven-safe pot
Large pan
Zester
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
12 g
Sodium
570 mg
Total Carb
79 g
Sugars
6 g
Protein
14 g
Fibre
6 g
Preparation
a picture
Roast the cauliflower
Preheat the oven to 450°F. On a sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until lightly browned and tender.
a picture
Start the risotto
Meanwhile, mince the garlic. Zest and quarter the lemon. In a large, oven-safe pot, heat a drizzle of olive oil and 1 tbsp butter (double for 4 portions) on medium-high. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the rice and cook, stirring constantly, 1 to 2 min., until coated; season with ½ the remaining spices and a pinch of salt.
a picture
Continue the risotto
To the pot of rice, add the demi-glace and 3 cups water (double for 4 portions); bring to a boil, stirring occasionally. Cover and bake, stirring halfway, 20 to 25 min., until most of the liquid has been absorbed.
a picture
Sauté the string beans
Meanwhile, remove the stem ends of the string beans. In a large pan, heat a drizzle of oil on medium-high. Sauté the string beans, remaining garlic and ½ the lemon zest, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, 1 to 2 min., until crisp-tender.
a picture
Finish the risotto
To the pot of risotto, add 1 tbsp butter, ¼ cup water (double both for 4 portions), ½ the cheese, the juice of ½ the lemon wedges, the remaining lemon zest and S&P. If the risotto is too thick, gradually add more water until you achieve your desired consistency.
a picture
Plate your dish
Divide the risotto between your bowls. Top with the cauliflower and string beans. Garnish with the remaining cheese and juice from the remaining lemon wedges. Bon appétit!