Roasted Pepper Risotto with Honeyed Goat's Cheese
with walnuts & tomato-basil salsa
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."
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
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
⅓ 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
Utensils
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.
