Recipe provided by Marley Spoon.
30 minutes 2 portions
Marley Spoon’s Culinary Director, Olivia Andrews shares an exclusive recipe from her new cookbook, Three Veg and Meat, which shows that flipping the balance on our plates and making vegetables the star, you’ll be doing better by your body, budget and the planet. This creamy risotto, brimming with cherry tomatoes, sweet capsicum and parsley, topped with pistachio and marinated goat cheese, is a luxurious way to eat healthy.
Learn more about the launch of Olivia’s new book here.
This recipe is currently available at Marley Spoon.
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1. Prepare vegetables
Read through the recipe. Heat the oven to 200C (see cooking tip). Cut the capsicuminto 1cm chunks, discarding the seeds and membrane. Peel and quarter the carrotlengthwise, then thinly slice. Finely chop the onion and garlic.
2. Toast pistachios
Put the pistachios in a medium ovenproof saucepan over medium heat (see cooking tip). Cook, stirring, for 3-4 mins until toasted. Remove from the pan. Pour 1 tbs oil from the marinated goat cheese into the pan and increase heat to medium-high.
3. Cook vegetables
Cook the capsicum, carrot, onion and garlic, stirring, for 1 min, then stir in the rice and cook for 1 min or until the rice is well coated in the oil. Crumble 3 stock cubes** into a heatproof jug, add the tomato paste and 600ml boiling water, then stir to dissolve.
4. Add stock
Add the stock and cherry tomatoes to the pan. Season with salt and pepper and bring to a simmer. Cover with a lid, transfer to the oven and bake for 20 mins or until the rice is al dente and most of the liquid is absorbed.
5. Prepare ingredients
Meanwhile, finely grate half the parmesan. Coarsely chop the pistachios. Finely chop the parsley, including the stems.
6. Get ready to serve
After the risotto has been cooking for 20 mins, remove from the oven and stir in half the parmesan. Stand, covered, for 5 mins to allow the flavours to develop. Divide the risotto among bowls. Crumble over the goat cheese and scatter over the parsley and pistachios. Serve with the remaining parmesan.
Oven temperatures are for conventional ovens, set to fan-forced. ~If you don’t have a flameproof, ovenproof saucepan, you can transfer into a baking dish or alternatively, cook it on the stovetop instead of the oven.
Ingredients + Supply List
What Marley Spoon Send
- red onion
- marinated goat cheese
- cherry tomatoes
- chicken-style stock cube
- tomato paste
- arborio rice
What you’ll need
- sea salt and pepper
- boiling water
What you’ll use
- medium saucepan
- fine grater
30 – 40 minutes
Nutrition Per Serving
Calories 625kcal, Fat 24.2g,Proteins 20.5g, Carbs 75.1g
Tree Nuts and Milk. May contain traces of other allergens.
Recipe from Marley Spoon
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