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Prep Time
35 min
Cuisine
Italian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 595 kJ 141 kcal |
1977 kJ 468 kcal |
Fat of which saturates |
3 g 1.8 g |
10 g 5.9 g |
Carbohydrate of which sugars |
23.5 g 4 g |
78.1 g 13.3 g |
Fibre | 1.9 g | 6.4 g |
Protein | 4.5 g | 14.9 g |
Salt | 0.54 g | 1.8 g |
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.
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Add the red pepper strips 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
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
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 chopped garlic and the arborio rice and cook for 1 min, stirring to coat the grains in oil
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
Meanwhile, chop the parsley finely, including the stalks
Grind some black pepper over the chopped parsley
Roll the goats' cheese in the parsley and black pepper until fully coated, then set aside for later – this is your herbed goats' cheese
Once the red pepper and cherry tomatoes have had 20 min, remove them from the oven and add the cherry tomatoes to the risotto while it continues to cook
Carefully chop the roasted red pepper and add it to the risotto with a pinch of sugar
Once the rice is cooked, stir in a knob of butter
Slice the herbed goats' cheese (or break it up into rough pieces)
Serve the risotto in bowls and top with the herbed goats' cheese slices
Enjoy!