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Creamy tomato risotto

with peas and basil dressed mesclun

Ready in around 15 mins

RECIPE FACT:
Risotto is a typical way of eating rice in Italy and is favoured by some of the Northern regions over pasta.
Nutritional Info:
  • Energy: 3096kj (739Kcal)
  • Protein: 28g
  • Carbohydrate: 52g
  • Fat: 43g
  • Contains: Milk, Sulphites, Tree Nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE THE MESCLUN:

    Place the mesclun into a salad bowl. Just before serving, pour in the basil dressing, season with salt and pepper and toss to combine. Cut the mixed cherry tomatoes in half.

  • 2. TO PREPARE THE CREAMY TOMATO RISOTTO:

    Place a non-stick frying pan over a medium heat with a drizzle of oil. Open the bag of steamed risotto rice, squeezing gently on the bag to break up any large clumps. Add the rice to the pan, season with salt and cook for 2-3 mins stirring regularly. Pour in the creamy sun-dried tomato sauce and peas and cook for 1-2 mins. Mix through the cherry tomatoes, crumble over the feta and remove from the heat.

  • TO SERVE:

    Spoon creamy tomato risotto into bowls. Top with a handful of basil dressed mesclun and sprinkle over toasted pinenuts and hemp seeds. Serve with a grind of freshly cracked pepper and remaining mesclun on the side.

Ingredients In your box:
  • 1 pot of creamy sun-dried tomato sauce
  • 1 pack of steamed risotto rice
  • 1 pot of basil dressing
  • 1 sachet of toasted pinenuts and hemp seeds
  • 1 pot of feta
  • 1 pot of peas
  • 1 bag of mixed cherry tomatoes
  • 1 bag of mesclun

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