Easy Peasy Baked Risotto
with Roasted Broccoli & Grana Padano
Cooking time
25 minutes
Servings
2/4
Calories
790 /serving
A simple solve takes risotto off the stovetop and saves on stirring. We go hands-free, by letting it bake to al dente in the oven. This rich and filling dish is permeated with sun-dried tomato pesto, butter and Grana Padano, plus popping green peas.
We will send you:
- 300g Broccoli florets
- 50g Diced onions
- 15ml Sun-dried tomato pesto
- 15ml Minced garlic
- 160g Arborio rice
- 60ml Vegetable demi-glace
- 150g Green peas
- 50g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews • Eggs • Milk
You will need:
Large oven-safe pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Olive oil
Total Fat
36 g
Saturated Fat
16 g
Sodium
960 mg
Total Carb
95 g
Sugars
10 g
Protein
27 g
Fibre
10 g
Preparation
Start the risotto
- Preheat the oven to 400°F. In a large, oven-safe pot, heat a drizzle of olive oil and 1 tbsp butter (double for 4 portions) on medium-high.
- Add the onions and sauté, 2 to 3 min., until tender.
- Add the garlic and sauté, 1 to 2 min., until fragrant.
- Add the rice and cook, stirring constantly, 1 to 2 min., until coated; season with a pinch of salt.
Continue the risotto
- To the pot, add the demi-glace, 3 cups water (double for 4 portions) and ½ the spices; bring to a boil, stirring occasionally.
- Cover and bake, stirring halfway, 20 to 25 min., until the rice is al dente and most of the liquid has been absorbed.
Roast the broccoli
- Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, the remaining spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until golden brown and tender.
Finish the risotto
- When the rice is al dente, add 2 tbsp butter, ¼ cup water (double both for 4 portions), the pesto, cheese, peas and S&P; stir well.
- If the risotto is too thick, gradually add more water until you achieve your desired consistency.
Plate your dish
- Divide the risotto between your bowls.
- Top with ½ the broccoli.
- Serve the remaining broccoli on the side. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
