Tomato & Basil Risotto with Coconut Milk

Name: Tomato & Basil Risotto with Coconut Milk with arugula, Parmigiano Reggiano & sunflower seeds
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 10 g Fresh basil; 1 piece Garlic; 1 piece Onion; 250 g Red cherry tomatoes; ½ Tomato paste; 150 g Risotto rice; 150 milliliters Coconut milk; 20 g Sunflower seeds; 1 piece Parmigiano Reggiano DOP; 60 g Arugula; 2 tablespoon Olive oil; 450 milliliters Low sodium vegetable stock; 2 teaspoon Balsamic vinegar; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

with arugula, Parmigiano Reggiano & sunflower seeds

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Haven't used all of the coconut milk? Pour the leftovers into an ice cube tray and freeze it for easy portioning the next time you cook.

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

5 g

Fresh basil

(May be present: Selderij)

½ piece

Garlic

½ piece

Onion

125 g

Red cherry tomatoes

Tomato paste

75 g

Risotto rice

75 milliliters

Coconut milk

10 g

Sunflower seeds

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

1 piece

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

40 g

Arugula

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

Energy (kJ)3357 kJ

Calories802 kcal

Fat45.1 g

Saturated Fat22.1 g

Carbohydrate77.2 g

Sugar13 g

Dietary Fiber11.3 g

Protein19 g

Salt1.1 g

Potassium75.9 mg

Calcium16.5 mg

Iron0.2 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

•Casserole

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.
Finely grate the Parmigiano Reggiano and set aside.

Did you know... cherry tomatoes may be smaller than normal tomatoes, but they are more nutrient-dense; they are richer in potassium and folic acid, as well as vitamins A and C.

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 the olive oil in the same pan over high heat, then fry the onion with three quarters of the cherry tomatoes for 3 - 4 minutes.
Turn the heat to medium-high and deglaze with the balsamic vinegar.
Add the tomato paste, risotto rice and garlic, 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 the 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.