Mediterranean Tomato & Silverbeet Risotto
with Parmesan & Roasted Almonds
Satisfy your tastebuds with an expertly cooked and flavoured risotto (in case it wasn’t clear, you’re the expert!). Hearty and homey, this warming bowl incorporates caramelised cherry tomatoes and silverbeet to create a risotto that has everyone humming from bliss.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
leek
1 packet
cherry tomatoes
1 packet
risotto-style rice
1 sachet
Herb & Mushroom Seasoning
1 sachet
vegetable stock powder
1 packet
Silverbeet
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
1 tsp
brown sugar
2 cup
boiling water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. • Place cherry tomatoes and leek in a baking dish. Add the brown sugar, then drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until caramelised, 15-20 minutes.
• Meanwhile, boil the kettle. • When the tomatoes are done, add risotto-style rice, herb & mushroom seasoning, vegetable stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people) to the baking dish. • Stir to combine, then cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
• While the risotto is baking, finely chop silverbeet. • When the risotto has 5 minutes remaining, stir through silverbeet, and bake, covered, until tender. • Remove from oven, then add the butter and half the grated Parmesancheese. Stir well to combine.
TIP: Add a splash of water if the risotto looks dry.
• Roughly chop roasted almonds. • Divide Mediterranean tomato and silverbeet risotto between bowls. • Garnish with remaining Parmesan cheese and roasted almonds. Enjoy!