Easy Peasy Baked Risotto
with Roasted Broccoli & Grana Padano
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
With a simple solve, you can take risotto off the stovetop and save on all sorts of stirring: just pop it in the oven! Get this rich and filling (and meat-free) dish started by sautéing onions and garlic with arborio rice. Then go hands-free, by letting it bake to al dente. Stir in sun-dried tomato pesto, butter and Grana Padano cheese, plus some popping green peas. Drop roasted broccoli on top for a hot crisp contrast.
We will send you:
- 15ml Minced garlic
- 300g Broccoli florets
- 50g Diced onions
- 45ml Sun-dried tomato pesto
- 150g Green peas
- 160g Arborio rice
- 60ml Vegetable demi-glace
- 50g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Eggs, Milk, Sulphites
You will need:
Large oven-safe pot
Sheet pan
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
18 g
Sodium
1050 mg
Total Carb
97 g
Sugars
12 g
Protein
25 g
Fibre
10 g
Preparation
Start the risotto
Preheat the oven to 400°F. In a large, oven-safe pot, heat a drizzle of olive oil and 1 tbsp butter (double for 4 portions) on medium-high. Add the onions and sauté, 2 to 3 min., until tender. Add the garlic and sauté, 1 to 2 min., until fragrant. Add the rice and cook, stirring constantly, 1 to 2 min., until coated; season with a pinch of salt.
Continue the risotto
To the pot of rice, add the demi-glace, 3 cups water (double for 4 portions) and ½ the spices; bring to a boil, stirring occasionally. Cover and bake, stirring halfway, 20 to 25 min., until the rice is al dente and most of the liquid has been absorbed.
Roast the broccoli
Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 18 to 20 min., until golden brown and tender.
Finish the risotto
When the rice is al dente, remove from the oven and add 2 tbsp butter, ¼ cup water (double both for 4 portions), the pesto, cheese, peas and S&P; stir well. If the risotto is too thick, gradually add more water until you achieve your desired consistency.
Plate your dish
Divide the risotto between your bowls. Top with ½ the broccoli. Serve the remaining broccoli on the side. Bon appétit!
