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Vegetarian Risotto with Baby Greens & Cherry Tomatoes
- 140 g Cherry tomatoes
- 2 Garlic cloves
- 1 Lemon
- 2 tbsp Butter
- 1 Shallot or onion
- 90 g Baby kale or baby spinach
- 1 Bunch of basil
- 30 g Vegetable demi-glace
- 165 g Arborio rice
- 15 ml Basil pesto
- 25 g Parmigiano Reggiano
- 9 g Rice done right spice blend salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives
Juice the lemon. Mince the garlic. Peel, halve and mince the shallot. Pick the basil leaves off the stems. In a small bowl, combine the pesto with a drizzle of oil; stir to combine thoroughly.
In a medium pot, heat a drizzle of oil on medium-high. Add the rice, ½ the shallots and ½ the garlic. Cook, 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 ⅔ of the spice blend and S&P. Bring to a boil; reduce the heat and simmer, stirring occasionally, 12 to 15 minutes (16 to 20 minutes for 4 portions), until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite).
While the risotto cooks, in a large pan, heat a drizzle of oil on medium-high. Add the tomatoes and cook, stirring occasionally, 4 to 5 minutes, until the tomatoes begin to burst; season with the remaining spice blend and S&P. Transfer to a bowl. Reserve the pan.
In the same pan, heat a drizzle of oil on medium-high. Add the remaining shallots and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the baby kale and cook, stirring frequently, 1 to 2 minutes, until the greens have wilted; season with S&P to taste.
To the pot of risotto, add the cooked tomatoes, wilted baby kale, Parmigiano Reggiano, 2 tbsp butter (double for 4 portions) and 1 tbsp lemon juice (1 ½ tbsp for 4 portions); stir to thoroughly combine. Divide the finished risotto between your plates and drizzle with the pesto. Garnish with the basil (roughly chop before adding). Bon appétit!