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Cheesy Oven-Baked Risotto

with Cauliflower, Mini Sweet Peppers & Pine Nuts

Cooking time

35 minutes




540 /serving

Take an Italian comfort classic from stand up and stir to sit down and relax. You’ll start arborio rice in an oven-safe pot with garlic and spices and then, in a labour-saving move, let it bake to tender. Blend in Grana Padano, freshly chopped chives and butter to achieve a luxurious consistency. Roasted cauliflower and mini peppers add heft, while pine nuts scatter another layer of texture over top.

We will send you:

  • 200g Mini sweet peppers
  • 1 Bunch of chives (or garlic chives)
  • 2 Garlic cloves
  • 1 Head of cauliflower
  • 12g Pine nuts
  • 320g Arborio rice
  • 60ml Vegetable demi-glace
  • 50g Grana Padano (contains rennet)
  • 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Pine nuts

You will need:

Medium pan
Large oven-safe pot
Sheet pan
Olive oil
3 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
20 g
Saturated Fat
9 g
640 mg
Total Carb
79 g
6 g
14 g
7 g
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Roast the vegetables
Preheat the oven to 425°F. Remove the core of the cauliflower; cut the head into large florets. On a lined sheet pan, toss the cauliflower and sweet peppers with a drizzle of olive oil, ½ the spices and S&P. Roast, stirring halfway, 23 to 25 min., until lightly browned and tender.
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Start the risotto
Meanwhile, mince the garlic. In a large, oven-safe pot, heat a drizzle of olive oil and 1 tbsp butter on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the rice and cook, stirring constantly, 1 to 2 min., until coated; season with the remaining spices and a pinch of salt.
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Continue the risotto
To the pot of rice, add the demi-glace and 5 cups water; bring to a boil, stirring occasionally. Cover and bake, stirring halfway, 20 to 25 min., until most of the liquid has been absorbed.
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Toast the pine nuts
Meanwhile, in a medium pan, heat a drizzle of olive oil on medium. Toast the pine nuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl.
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Finish the risotto
Thinly slice the chives. To the pot of risotto, add ¾ of the cheese, ½ the chives, 2 tbsp butter, ¼ cup water and S&P. If the risotto is too thick, gradually add more water until you achieve your desired consistency.
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Plate your dish
Divide the risotto between your bowls. Top with the vegetables. Garnish with the pine nuts, and remaining cheese and chives. Bon appétit!