Roasted Pepper Risotto with Honeyed Goat's Cheese

Name: Roasted Pepper Risotto with Honeyed Goat's Cheese with walnuts & tomato-basil salsa
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g Risotto rice; 2 piece Romano pepper; 40 g Grana Padano flakes DOP; 1 piece Onion; 2 piece Garlic; 50 g Fresh goat's cheese; 20 g Chopped walnuts; 3 piece Roma tomato; ¾ teaspoon Smoked paprika; 10 g Fresh basil; 1 tablespoon Olive oil; 600 milliliters Low sodium vegetable stock; 1 tablespoon [Plant-based] butter; 2 tablespoon Honey [or plant-based alternative]; 1 tablespoon Extra virgin olive oil

with walnuts & tomato-basil salsa

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Recipe Developer Chiara: "You can always count me in for risotto! A good risotto is creamy and al dente. This version has a lot of flavour thanks to the oven-roasted peppers, the smoked paprika powder and the fresh goat's cheese."

Tags:

Family

•Veggie

Allergens:

•Melk (inclusief lactose)

•Noten

•Walnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

75 g

Risotto rice

1 piece

Romano pepper

20 g

Grana Padano flakes DOP

(Contains: Ei, Melk (inclusief lactose))

½ piece

Onion

1 piece

Garlic

25 g

Fresh goat's cheese

(Contains: Melk (inclusief lactose))

10 g

Chopped walnuts

(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)

1.5 piece

Roma tomato

0.36 teaspoon

Smoked paprika

5 g

Fresh basil

(May be present: Selderij)

Not included in your delivery

½ tablespoon

Olive oil

300 milliliters

Low sodium vegetable stock

½ tablespoon

[Plant-based] butter

1 tablespoon

Honey [or plant-based alternative]

½ tablespoon

Extra virgin olive oil

Nutrition Values

Energy (kJ)3311 kJ

Calories791 kcal

Fat38.7 g

Saturated Fat14.9 g

Carbohydrate87.4 g

Sugar23.4 g

Dietary Fiber12.4 g

Protein21 g

Salt1.6 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Pan

•High-Sided Bowl

•Immersion blender

•Bowl

Cooking Steps

Preheat the oven to 220°C and prepare the stock.
Deseed the Romano pepper and then cut into rough pieces.
Transfer to a parchment-lined baking sheet, along with half of the garlic. Drizzle with olive oil and toss well to combine, seasoning generously with salt.
Roast in the oven for 10 - 15 minutes or until lightly browned, tossing halfway.

Chop the onion and crush or mince the rest of the garlic.
Melt a knob of butter in a pot or saucepan over low heat.
Fry the garlic and onion for 1 - 2 minutes
Stir in the risotto rice and toast the grains for 1 minute, then pour in 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 20 - 25 minutes.
Add extra water and cook longer if you'd prefer the risotto to be less al dente.

Peel the roasted garlic and transfer to a tall container. Add the roasted Romano pepper and set aside.
Transfer the goat's cheese to the same baking sheet and season with salt and pepper.
Drizzle with the honey and top with the walnuts, then bake in the oven for 5 - 10 minutes or until golden-brown.

To the tall container, add the Grana Padano, the extra virgin olive oil and a pinch of smoked paprika. Use an immersion blender to process into a thick paste.
When the risotto is done, add the paste and mix well to combine.
Meanwhile, dice the tomato and roughly chop the basil.

In a bowl, combine the tomato with half of the basil. Drizzle with extra virgin olive oil as preferred and season to taste with salt and pepper.
Serve the risotto on deep plates and top with the baked goat's cheese and walnuts.
Garnish with the rest of the basil and serve with the tomato-basil salsa.