This comforting tomato risotto is rich and herby, with a chilli kick. Before serving, top it with roasted aubergine, plenty of fresh basil and a good grind of pepper.
Prep Time
40 min
Cuisine
Italian
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35g grated Italian hard cheese<span class="strong">†</span>
1 Chinese rice wine (30ml)
1 tomato paste sachet (32g)
Typical Values
per 100g
per serving
Energy
488 kJ 114 kcal
1970 kJ 462 kcal
Fat of which saturates
2.1 g 1.2 g
8.5 g 5 g
Carbohydrate of which sugars
20.7 g 2.6 g
83.5 g 10.4 g
Fibre
1.7 g
7 g
Protein
3.8 g
15.2 g
Salt
0.64 g
2.6 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (celery, sulphites, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Peel and chop the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until softened
2
Meanwhile, peel and finely chop (or grate) the garlic
Dissolve the Knorr vegetable stock cube[s] in 900ml [1.8L]boiled water and stir in the dried basil and tomato paste – this is your tomato stock
3
Once the onion has softened, add the arborio rice to the pan with the chopped garlic and half the chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs
Add the Chinese rice wine and cook for a further 30 secs
Add the tomato stock a ladle at a time, stirring continuously, for 30-35 min or until all of the stock is absorbed and the rice is cooked
4
Whilst the rice is cooking, trim the green stalks off the aubergine[s] and cut into quarters, lengthways, then slice finely
Add the sliced aubergine to a baking tray (or two!) with a very generous drizzle of olive oil and a generous pinch of salt
Give everything a good mix up and put the tray in the oven for 20 min, turning once halfway, until golden and tender
5
Whilst everything is cooking, chop the baby plum tomatoes in half
Add the chopped tomatoes to a large bowl with the rocket
Combine the balsamic vinegar with 2 tbsp [4 tbsp]olive oil and pinch of salt and pepper – this is your balsamic dressing
Chop the basil finely, including the stalks
6
Once the aubergine is golden and tender, push it together in the centre of the baking tray
Sprinkle over half the grated Italian hard cheese
Return the tray to the oven for 5 min or until the cheese has melted and the aubergine has crisped slightly – this is your crispy aubergine
7
Once the rice is tender, add the remaining grated Italian hard cheese with half the chopped basil
Season with a pinch of salt and pepper and stir it all together – this is your tomato risotto
Add the balsamic dressing to the rocket and tomato salad and gently mix together
8
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Serve the tomato risotto topped with the crispy aubergine
Garnish with the remaining chopped basil, a drizzle of olive oil, a grind of black pepper and the remaining chilli flakes (not a fan of spice? Just add a little!)
