One-Pot Mediterranean Leek & Tomato Risotto
with Capsicum Relish & Parmesan Cheese
We’re sending your tastebuds to paradise with a risotto that is saucy and dancing with hearty veggies like leek and cherry tomatoes. The capsicum relish stirred through is sure to make you smile, so sit back and enjoy your time with this sunny and aromatic risotto.
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 stalk
celery
1 punnet
cherry tomatoes
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
vegetable stock powder
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby spinach leaves
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 bag
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
2.25 cup
boiling water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice leek. Finely chop celery.
• Heat a large ovenproof saucepan over medium-high heat with a drizzle of olive oil. Cook leek and celery, stirring, until softened, 4-5 minutes. • Add garlic & herb seasoning and arborio rice, and cook until fragrant, 1-2 minutes. • Add cherry tomatoes, vegetable stock powder, the brown sugar and boiling water (21/4 cups for 2 people / 41/2 cups for 4 people). Stir to combine and bring to the boil. Cover tightly with a lid (or foil), then transfer to the oven and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre. TIP: Transfer risotto to a baking dish if you don't have an ovenproof saucepan.
• Meanwhile, roughly chop roasted almonds. • When risotto is done, stir through baby spinach leaves, chargrilled capsicum relish, the butter and half the grated Parmesan cheese. Season to taste.
TIP: If the risotto is dry, add a splash of water and stir through.
• Divide one-pot Mediterranean leek and tomato risotto between bowls. • Top with remaining grated Parmesan cheese. • Tear over parsley and garnish with roasted almonds to serve. Enjoy!