Kid-Approved Tomato Risotto with Fresh Basil
& for parents, top with cheesy stuffed portobellos!Calories
:
640 kcalProtein
:
20.9g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
Family
Allergens:
- Melk (inclusief lactose)
- Melk (inclusief lactose)
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Risotto rice
½ piece
Bell pepper
½ piece
Roma tomato
½ piece
Onion
1 piece
Garlic
100 g
Passata
1 piece
Portobello mushroom
5 g
Fresh basil & oregano
½ sachet(s)
Hello Buon Appetito
1 teaspoon
Smoked paprika
50 g
Goat's Cheese
(Contains: Melk (inclusief lactose) May be present: Melk (inclusief lactose))
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
[Plant-based] butter
300 milliliters
Low sodium mushroom or vegetable stock
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2677 kJ
Calories640 kcal
Fat23.6 g
Saturated Fat15.8 g
Carbohydrate87.8 g
Sugar13.7 g
Dietary Fiber8.1 g
Protein20.9 g
Salt2.3 g
Potassium609.6 mg
Calcium19.2 mg
Iron0.6 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.
Cooking Steps
1
- Preheat the oven to 220°C and prepare the stock.
- Chop the onion and crush or mince the garlic. Dice the bell pepper and the tomato.
- Melt a knob of butter in a pot or saucepan over medium-high heat. Fry the onion and the garlic for 1 - 2 minutes until fragrant.
- Add the bell pepper and the tomato and fry for 2 - 3 more minutes.
Did you know... the bell pepper in this recipe contains folate, a vitamin that supports the immune system.
2
- 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. Cook for 20 - 25 minutes.
- Stuff the portobellos with the goat's cheese and transfer to a parchment-lined baking sheet.
3
- Finely chop the oregano and scatter it over the portobello, then drizzle with some honey as preferred.
- Season with salt and pepper, then bake in the oven for 15 minutes.
- To the risotto, add the passata, the smoked paprika and the Hello Buon Appetito. Cook for 4 - 5 minutes until it is soft but still al dente.
- Roughly chop or tear the basil.
4
- Stir the cream cheese into the risotto, then season to taste with salt and pepper.
- Serve the risotto on deep plates.
- For parents: top the risotto with the stuffed portobello.
- Garnish everyone's plate with the basil to finish.
