Risotto with Roasted Cherry Tomatoes

Name: Risotto with Roasted Cherry Tomatoes with fennel, Greek-style cheese & almonds
Total time: 45 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 150 g Risotto rice; 1 piece Fennel; 1 sachet(s) African-inspired spice mix; 1 piece Onion; 100 g Greek-style cheese; 1 piece Garlic; 250 g Red cherry tomatoes; 20 g Salted almonds; 1 Tomato paste; 5 g Fresh flat leaf parsley; 1 tablespoon [Plant-based] butter; 700 milliliters Low sodium vegetable stock; 2 tablespoon Olive oil; 1 tablespoon Balsamic vinegar; to taste Salt and pepper

with fennel, Greek-style cheese & almonds

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Did you know that you can use leftover fennel stems to make a tasty and refreshing fennel tea? A healthy and tasty way to enjoy every part of this vegetable!

Tags:

Veggie

•Extra Veggies

Allergens:

Melk (inclusief lactose)

•Amandelnoten

•Pinda's

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time40 minutes

DifficultyMedium

Ingredients

Serving amount

75 g

Risotto rice

½ piece

Fennel

½ sachet(s)

African-inspired spice mix

½ piece

Onion

50 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

½ piece

Garlic

125 g

Red cherry tomatoes

10 g

Salted almonds

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

Tomato paste

2.5 g

Fresh flat leaf parsley

(May be present: Selderij)

Not included in your delivery

½ tablespoon

[Plant-based] butter

350 milliliters

Low sodium vegetable stock

1 tablespoon

Olive oil

½ tablespoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3252 kJ

Calories777 kcal

Fat39 g

Saturated Fat15.5 g

Carbohydrate82.2 g

Sugar18 g

Dietary Fiber16.3 g

Protein22 g

Salt3 g

Potassium925 mg

Calcium86.5 mg

Iron1.7 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

•Large Bowl

•Baking Sheet with Baking Paper

•Sautépan or large frying pan

•Oven Dish

Cooking Steps

Preheat the oven to 200°C and prepare the stock.
Chop the onion and crush or mince the garlic.
Quarter the fennel, then remove the core and cut the fennel into strips.

Transfer the fennel to a large bowl.
Add the tomato paste and half of the African-inspired spices.
Drizzle with olive oil, then toss well to coat.
Transfer to a parchment-lined baking sheet and roast in the oven for 20 - 25 minutes. Be sure to leave enough space to add an oven dish later.

Melt a knob of butter in a large deep frying pan over medium-high heat and fry the onion and garlic for 1 minute.
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 25 - 30 minutes.
Add extra water if you'd prefer the risotto to be less al dente.
Transfer the tomatoes to an oven dish and add the balsamic vinegar.
Drizzle with olive oil and season with salt and pepper, then toss well to coat. Roast in the oven for 12 - 15 minutes.

Roughly chop the almonds and finely chop the parsley.
Crumble the Greek-style cheese.
Take the risotto off the heat and stir in the rest of the African-inspired spices, along with half each of the cheese and the parsley.
Stir in two thirds of the tomatoes, then season to taste with plenty of salt and pepper.

Serve the risotto on deep plates and top with the roasted fennel and the rest of the tomatoes.
Garnish with the almonds, as well as the rest of the cheese and the parsley.