Scallion & Cheddar Risotto
with Confit Cherry Tomatoes
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
Look for the colours of the Italian flag in this deliciously creamy risotto. The key components are sharp cheddar, fresh scallions and the jammy tartness of quick-confit cherry tomatoes, layered in for volume and texture. Topped with a bright baby greens salad, that dinner flag will be flying pronto.
We will send you:
- 4 Scallions
- 140g Cherry tomatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 15ml White balsamic vinegar
- 160g Arborio rice
- 30ml Vegetable demi-glace
- 60g Grated cheddar
- 10.5g Into the Olive Orchard spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, silicon dioxide, mustard)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Olive oil
Total Fat
22 g
Saturated Fat
10 g
Sodium
820 mg
Total Carb
77 g
Sugars
6 g
Protein
20 g
Fibre
5 g
Preparation
Make the confit tomatoes
- Preheat the oven to 450°F.
- Halve the tomatoes.
- On a lined sheet pan, toss with a generous drizzle of olive oil, ⅓ of the spices and S&P.
- Roast, without stirring, 13 to 15 min., until softened.
Mise en place
- Meanwhile, thinly slice the scallions, separating the white bottoms and green tops.
Start the risotto
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the white bottoms of the scallions, garlic and remaining spices. Sauté, 1 to 2 min., until the scallions have softened.
- Add the rice and cook, stirring constantly, 30 sec. to 1 min., until the rice is slightly translucent.
- Add the demi-glace, 3 cups water (5 ½ cups for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 15 min., until most of the liquid has been absorbed and the rice is al dente.
Finish the risotto
- To the pot, add the cheese, green tops of the scallions, ⅓ of the confit tomatoes, 1 tbsp butter (double for 4 portions) and S&P; stir well.
Make the salad
- In a large bowl, combine the vinegar, 3 tbsp olive oil (double for 4 portions) and S&P.
- Add the baby greens and remaining confit tomatoes; toss well.
Plate your dish
- Divide the risotto between your bowls.
- Top with a spoonful of the salad.
- Serve the remaining salad on the side. Bon appétit!
