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One pot

Lemon-Basil Risotto

with Fresh Mozzarella & Arugula Salad

Cooking time

30 minutes

Servings

2/4

Calories

910 /serving

Make your meatless day a high-class experience with this easy yet sophisticated recipe. Risotto couldn’t be more apropos this time of year—and this one boasts a playful combination of textures, mixing the creamy, buttery arborio rice with the pop of green peas and a topping of bouncy-fresh mozzarella, drizzled with vinaigrette for extra flavour. On the side, a crunchy salad mixing shredded cabbage and peppery arugula covers your need for greens.

We will send you:

  • 100g Shredded red cabbage
  • 60g Baby arugula (or baby spinach)
  • 2 Garlic cloves
  • 1 Lemon
  • 165g Arborio rice
  • 50g Green peas
  • 30g Vegetable demi-glace
  • 30ml Basil pesto
  • 7g Honey
  • 125g Fresh mozzarella
  • 13.5g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Cashews, Pine nuts

You will need:

Medium pot
Zester
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
54 g
Saturated Fat
20 g
Sodium
840 mg
Total Carbs
86 g
Sugars
9 g
Protein
19 g
Fibres
7 g
Preparation
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Mise en place
Zest and juice the lemon. Mince the garlic. Cut the mozzarella into large chunks. In a bowl, make the marinated mozzarella by combining the cheese with a drizzle of olive oil; season with ⅓ of the spice blend and S&P to taste.
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Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Add the rice and garlic. Cook, stirring constantly, 30 seconds to 1 minute, until the rice is slightly translucent. Add the demi-glace and 3 cups water (5 ½ cups for 4 portions); season with the remaining spice blend and S&P. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 12 to 15 minutes (16 to 20 minutes for 4 portions), until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
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Make the salad
While the risotto cooks, in a large bowl, combine 1 tbsp lemon juice (double for 4 portions), the honey, ⅓ of the pesto and 3 tbsp olive oil (double for 4 portions); season with pepper to taste. Add the arugula and cabbage. Toss well.
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Finish the risotto
To the pot of risotto, add the peas, as much of the lemon zest as you’d like, the remaining pesto and 2 tbsp butter (double for 4 portions); season with S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until the peas are cooked though.
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Plate your dish
Divide the finished risotto between your plates and top with the marinated mozzarella. Spoon any remaining marinade over the mozzarella. Serve the arugula salad on the side. Bon appétit!