Add rich Mediterranean flavours to this risotto with slow-roasted red pepper and tomatoes. For extra wow factor, top each dish with slices of creamy goats' cheese rolled in finely chopped parsley.
Prep Time
35 min
Cuisine
Italian
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*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
1 red pepper
red pepper
1 garlic clove
garlic
10g parsley
flat parley (100%)
125g cherry tomatoes
cherry tomatoes
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
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 180°C/ 160°C (fan)/ 350°F/ Gas 4
Deseed the redpepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Add the red pepperstrips to a baking tray with the cherry tomatoes, drizzle with olive oil and season with a generous pinch of salt and pepper and give everything a good mix up
Put the tray in the oven for 20 min
2
Whilst everything is in the oven, boil a kettle
Peel and finely dice the brown onion[s]
Peel and finely chop (or grate) the garlic
Dissolve the Knorr vegetable stock cube[s] in 700ml [1.4L]boiled water
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the diced onion and a pinch of salt and cook for 4 min or until softened
Add the choppedgarlic and the arborio rice and cook for 1 min, stirring to coat the grains in oil
4
Add the Chinese rice wine and cook for 30 secs then add the tomato paste, red wine vinegar and 1/3 of the stock stirring continuously until it is absorbed
Continue to add the stock a ladle at a time, stirring more or less continuously until all the stock is absorbed and the rice is cooked
5
Meanwhile, chop the parsley finely, including the stalks
Grind some black pepper over the chopped parsley
Roll the goats' cheese in the parsley and blackpepper until fully coated, then set aside for later – this is your herbed goats' cheese
6
Once the red pepper and cherry tomatoes have had 20 min, remove them from the oven and add the cherrytomatoes to the risottowhile it continues to cook
Carefully chop the roasted red pepper and add it to the risotto with a pinch of sugar
7
Once the rice is cooked, stir in a knob of butter
Slice the herbed goats' cheese (or break it up into rough pieces)
8
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