We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

Tomato Risotto With Crispy Roast Aubergine

Tomato Risotto With Crispy Roast Aubergine

Rating
4.5rating out of 5

(808 reviews from our customers)

Prep Time

40 min

Cuisine

Italian

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

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Arborio-rice
160g arborio rice
Aubergine
1 aubergine
garlic-clove
2 garlic cloves
basil 3.18
10g basil
Rocket salad
50g rocket
chilli flakes 3.18
1 tsp dried chilli flakes
dried basil
1 tsp dried basil
Baby plum tomatoes
125g baby plum tomatoes
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
35g grated Italian hard cheese
35g grated Italian hard cheese †
Shaoxing wine (3.18)
1 Chinese rice wine sachet (30ml)
Tomato-paste
1 tomato paste sachet (32g)
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 160g arborio rice
  • 1 aubergine
  • 1 garlic clove
  • 10g basil
  • 50g rocket
  • 1 tsp dried chilli flakes
  • 1 tsp dried basil
  • 125g baby plum tomatoes
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 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.
Ingredients contain
1 brown onion
brown onion
160g arborio rice
arborio rice(100%)
1 aubergine
aubergine
1 garlic clove
garlic
10g basil
basil (100%)
50g rocket
wild rocket
1 tsp dried chilli flakes
dried chilli flakes
1 tsp dried basil
100% basil
125g baby plum tomatoes
baby plum tomatoes
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
1 Chinese rice wine (30ml)
rice wine (100%)
1 tomato paste sachet (32g)
Tomatoes
Allergens
  • 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

Share Your Creations

Get social and share your best culinary Gousto creations on:

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!)

Enjoy!

Share this recipe