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Easy prep
Gluten Free

Lemon, Zucchini & Goat Cheese Risotto

with Kale Salad Amandine

Cooking time

20 minutes

Servings

2/4

Calories

940 /serving

Risotto is one of those classic dishes that people always assume is a much more elaborate feat than it actually is. However, that doesn’t mean it can’t still feel (and taste!) super fancy. The other great thing about this Italian fan favourite is that once you’ve mastered the technique, you can top your risotto with just about anything. As always, we like to look to what’s seasonal, so tonight’s menu features a bright zucchini and creamy goat’s cheese. Serve it with a chopped kale and dried cherry salad sprinkled with toasted almonds for crunch.

We will send you:

  • 100g Chopped kale
  • 15ml Minced garlic
  • 50g Diced onions
  • 1 Lemon
  • 150g Zucchini half-moons
  • 25g Sliced almonds
  • 165g Arborio rice
  • 24g Dried cherries
  • 30g Vegetable demi-glace
  • 60g Goat cheese
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

  • Contains: Milk, Mustard, Sulphites, Tree Nuts

    You will need:

    Small pan
    Medium pan
    Zester
    Olive oil
    Oil
    2 or 4 tbsp Butter
    Salt & pepper
    Medium pot
    Total Fat
    56 g
    Saturated Fat
    17 g
    Sodium
    650 mg
    Total Carbs
    94 g
    Sugars
    15 g
    Protein
    19 g
    Fibres
    6 g
    Preparation
    a picture
    Make the risotto
    In a medium pot, heat a drizzle of oil and 1 tbsp of butter (double for 4 portions) on medium-high. Add the onions and garlic. Cook, 1 to 2 minutes, until the onions have softened. Add the spice blend and rice and cook, stirring constantly, 30 seconds to 1 minute, until the rice is slightly translucent. Add the demi-glace and 3 cups of water (double for 4 portions); season with S&P. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, 16 to 20 minutes, until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
    a picture
    Make the salad
    While the risotto cooks, zest and juice the lemon. In a large bowl, combine the kale and 1 tbsp of lemon juice (double for 4 portions). Massage the lemon juice into the kale, 1 to 2 minutes, until softened. Add 3 tbsp of olive oil (double for 4 portions) and season with S&P. Add the dried cherries and toss to combine.
    a picture
    Sauté the zucchini
    While the risotto continues to cook, in a medium pan, heat a drizzle of oil on medium-high. Add the zucchini and cook, stirring occasionally, 5 to 6 minutes, until browned on both sides.
    a picture
    Toast the almonds
    While the risotto continues to cook, heat a small dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a plate.
    a picture
    Finish the risotto
    To the pot of risotto, add ½ the zucchini, 1 tbsp of butter (double for 4 portions), goat cheese and as much lemon zest as you’d like. Stir to combine and season with S&P and as much remaining lemon juice as you’d like.
    a picture
    Plate your dish
    Divide the risotto between your plates; top with the remaining zucchini. Serve the salad on the side and garnish with the toasted almonds. Bon appétit!