Scallion & Cheddar Risotto
with Cherry Tomato Confit
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
The sharpness and high melting point of cheddar make it the star player in this creamy risotto, especially when offset by the jammy tartness of the confit cherry tomatoes and the fresh bite of scallions, which you’ll add in for layered flavour and texture. Top this bright dish with a peppery baby greens salad and the remaining tomatoes, and voilà—a meal worthy of any Italian chef.
We will send you:
- 15ml Minced garlic
- 60g Baby greens (baby spinach, kale or arugula)
- 4 Scallions
- 280g Cherry tomatoes
- 165g Arborio rice
- 15ml White balsamic vinegar
- 30g Vegetable demi-glace
- 75g Grated cheddar
- 10.5g Calabrian Landscape spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, mustard)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Sheet pan
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
42 g
Saturated Fat
15 g
Sodium
770 mg
Total Carb
83 g
Sugars
6 g
Protein
18 g
Fibre
4 g
Preparation
Make the cherry tomato confit
Preheat the oven to 450°F. Halve the cherry tomatoes. On a lined sheet pan, toss the cherry tomatoes with a generous drizzle of olive oil; season with ⅓ of the spice blend and S&P to taste. Arrange in a single, even layer and roast in the oven, without stirring, 13 to 15 minutes, until softened.
Mise en place
While the tomatoes cook, cut off and discard the root ends of the scallions; thinly slice, 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 spice blend. Cook, 1 to 2 minutes, until the scallions have softened. Add the rice and cook, stirring constantly, 30 seconds to 1 minute, until the rice is slightly translucent. Add the demi-glace and 3 cups water (5 ½ cups for 4 portions); season with S&P. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, 12 to 15 minutes, until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
Finish the risotto
To the pot of risotto, add the cheddar, green tops of the scallions, ⅓ of the cherry tomato confit and 1 tbsp butter (double for 4 portions). Stir to combine and season with S&P to taste.
Make the salad
In a large bowl, combine the white balsamic vinegar with 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the baby greens and the remaining cherry tomato confit; toss gently to combine.
Plate your dish
Divide the risotto between your bowls. Top the risotto with a spoonful of the salad. Serve the remaining salad on the side. Bon appétit!
