Roasted Pepper Risotto with Honeyed Goat's Cheese
with walnuts & tomato-basil salsa
Recipe Developer Chiara: "You can always count me in for risotto! A good risotto is creamy and al dente. This version has a lot of flavour thanks to the oven-roasted peppers, the smoked paprika powder and the fresh goat's cheese."
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Risotto rice
1 piece
Romano pepper
20 g
Grana Padano flakes DOP
(Contains Egg, Milk)
½ piece
Onion
1 piece
Garlic
25 g
Fresh goat's cheese
(Contains Milk)
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
1 piece
Tomato
⅓ teaspoon
Smoked paprika
5 g
Fresh basil
(May be present Celery)
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1 tablespoon
Olive oil
300 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
1 tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C and prepare the stock.
- Deseed the Romano pepper and then cut into rough pieces. Transfer to a parchment-lined baking sheet along with half of the garlic. Drizzle with half of the olive oil and toss well to combine, seasoning generously with salt.
- Roast in the oven for 10 - 15 minutes or until lightly browned, tossing halfway.
- Chop the onion and crush or mince the rest of the garlic.
- Melt a knob of butter in a pot or saucepan and fry the garlic and onion for 1 - 2 minutes over low heat.
- Stir in the risotto rice and toast the grains for 1 minute, then pour in a third of the stock.
- Allow the stock to slowly incorporate, stirring regularly.
- Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes.
- Peel the roasted garlic and transfer to a tall container. Add the roasted pepper, Grana Padano, the rest of the olive oil and a pinch of smoked paprika.
- Use an immersion blender to process into a thick paste, then stir this into the risotto.
- Transfer the goat's cheese to the same baking sheet and season with salt and pepper.
- Drizzle with the honey and top with the walnuts, then bake in the oven for 5 - 10 minutes or until golden-brown.
- Dice the tomato and transfer to a bowl. Roughly chop the basil leaves and add half of them to the tomato.
- Drizzle with extra virgin olive oil and season to taste with salt and pepper, then mix well to combine.
- Serve the risotto on deep plates and top with the baked goat's cheese and walnuts.
- Garnish with the rest of the basil and serve with the tomato-basil salsa.