Roasted Cherry Tomato & Asparagus Risotto
with Scallion & Grana Padano
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
For starters, it’s eye-catching. Second, it’s as tasty as it looks. Equally important, it’s super simple to make. This summery risotto is a shining example of Easy Prep at its best. Roasting cherry tomatoes amps up the sweetness, while tiny spears of asparagus turn tender-crisp. Start the arborio rice with garlic and scallion before simmering it to creaminess with our alluring Into the Olive Orchard seasoning. Send in scallion tops and Grana Padano at serving time.
We will send you:
- 15ml Minced garlic
- 280g Cherry tomatoes
- 1 Scallion
- ½ Bunch of asparagus
- 160g Arborio rice
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 7g Into the Olive Orchard spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, mustard)
Contains: Eggs, Milk, Mustard
You will need:
Medium pot
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
11 g
Sodium
510 mg
Total Carb
75 g
Sugars
5 g
Protein
12 g
Fibre
3 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the woody ends of the asparagus; cut into 1-inch pieces on an angle. Thinly slice the scallion, separating the white bottom and green top.
Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Add the rice, garlic and white bottom of the scallion. Cook, stirring constantly, 30 sec. to 1 min., until slightly translucent and fragrant. Add the demi-glace, 3 cups water (5 ½ cups for 4 portions), ½ the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 15 min. (16 to 20 min. for 4 portions), until most of the liquid has been absorbed and the rice is al dente.
Roast the vegetables
Meanwhile, on a lined sheet pan, toss the tomatoes and asparagus with a drizzle of oil, the remaining spices and S&P. Roast, 6 to 8 min., until the tomatoes begin to burst and the asparagus are crisp-tender.
Finish the risotto
To the pot of risotto, add 2 tbsp butter (double for 4 portions) and ½ the cheese. Cook, stirring occasionally, 1 to 2 min., until combined.
Plate your dish
Divide the risotto between your bowls. Top with the vegetables. Garnish with the green top of the scallion and remaining cheese. Bon appétit!
