Tomato & Basil Risotto with Coconut Milk
with arugula, Parmigiano Reggiano & sunflower seeds
Did you know that just one handful of sunflower seeds already gives you a large portion of the recommended daily amount of vitamins, proteins and minerals?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Risotto rice
½ piece
Onion
½ piece
Garlic
125 g
Red cherry tomatoes
¼ piece
Courgette
40 g
Arugula
5 g
Fresh basil
(May be present: Selderij)
¼
Tomato paste
75 milliliters
Coconut milk
10 g
Sunflower seeds
(May be present: Sesamzaad, Pinda's, Noten)
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
225 milliliters
Low sodium vegetable stock
1 teaspoon
Balsamic vinegar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Pull the basil leaves off the stems. Prepare the stock and add the basil stems.
- Chop the onion and crush or mince the garlic. Halve the cherry tomatoes. Slice the courgette into crescents.
- Finely grate the Parmigiano Reggiano and set aside.
- Heat a clean deep frying pan over high heat and toast the sunflower seeds until they start to turn golden-brown, then remove from the pan and set aside.
- Heat a generous drizzle of olive oil in the same pan over high heat. Fry the onion with the courgette and three quarters of the cherry tomatoes for 3 - 4 minutes.
- Reduce the heat to medium-high and deglaze with the balsamic vinegar.
- Add the tomato paste, risotto rice and garlic, then mix well and fry for 1 - 2 more minutes.
- Turn down the heat and add the coconut milk and a third of the stock.
- Allow the stock to slowly incorporate, stirring regularly. Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
- In the meantime, chop the basil leaves into strips.
- When the risotto is done, add a knob of butter and half each of the basil, the Parmigiano Reggiano and the sunflower seeds.
- Mix well and season to taste with salt and pepper.
- Serve the arugula on deep plates and top with the risotto and the rest of the cherry tomatoes.
- Garnish with the rest of the basil, Parmigiano Reggiano and sunflower seeds.
