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Easy prep

Scallion & Cheddar Risotto

with Cherry Tomato Confit

Cooking time

20 minutes

Servings

2/4

Calories

850 /serving

The sharpness and high melting point of cheddar makes it the star player in this creamy risotto, especially when offset by the jammy tartness of the cherry tomato confit and the fresh bite of scallions folded in for layered flavour and texture. Top the dish with peppery arugula salad and the remaining confit tomatoes, and voilà—a meal worthy of any Italian chef.

We will send you:

  • 15ml Minced garlic
  • 60g Baby arugula (or baby spinach)
  • 4 Scallions
  • 280g Cherry tomatoes
  • 165g Arborio rice
  • 15ml White balsamic vinegar
  • 30g Vegetable demi-glace
  • 30ml Heavy cream
  • 100g Grated cheddar
  • 7g Risotto spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, mustard)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Sheet pan
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
51 g
Saturated Fat
20 g
Sodium
710 mg
Total Carbs
84 g
Sugars
6 g
Protein
21 g
Fibres
4 g
Preparation
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Make the cherry tomato confit
Preheat the oven to 450°F. Halve the cherry tomatoes. Toss with a generous drizzle of olive oil on a lined sheet pan; season with ⅓ of the spice blend and S&P to taste. Arrange in a single, even layer and roast in the oven, without turning, 13 to 15 minutes, until softened.
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Mise en place
While the tomatoes cook, cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
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Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions, garlic and remaining spice blend. Cook, 1 to 2 minutes, until the scallions have softened. Add the 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 (5 ½ cups of water for 4 portions); season with S&P. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, 12 to 15 minutes, until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
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Finish the risotto
To the pot of risotto, add the cream, cheddar, green tops of the scallions, ¼ of the confit tomatoes and 1 tbsp butter (double for 4 portions). Stir to combine and season with S&P to taste.
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Make the salad
In a large bowl, combine the vinegar with 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the arugula and the remaining confit tomatoes, gently toss to combine.
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Plate your dish
Divide the risotto between your bowls. Top the risotto with a spoonful of the salad. Serve the remaining salad on the side. Bon appétit!