Easy Peasy Baked Risotto
with Roasted Broccoli & Grana Padano
Cooking time
25 minutes
Servings
2/4
Calories
760 /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
- 30ml Sun-dried tomato pesto
- 150g Green peas
- 160g Arborio rice
- 30ml Vegetable demi-glace
- 25g 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
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
15 g
Sodium
890 mg
Total Carb
95 g
Sugars
11 g
Protein
20 g
Fibre
10 g
Preparation
Start the risotto
Preheat the oven to 400°F. In a large, oven-safe pot, heat a drizzle of 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, transfer to the oven 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!
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