Risotto with Roasted Cherry Tomatoes
with fennel, Greek-style cheese & almonds
While almonds are often confused with nuts, they're actually seeds of the almond tree (prunus dulcis). This makes almonds part of the stone fruit family, just like peaches and apricots!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
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)
½
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
Utensils
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.
