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Warming Winter Risotto

Warming Winter Risotto

with spinach and sprinkled walnuts

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Whether it's the velvety consistency or the amount of delicious veg packed inside, this veggie winter risotto is an inherently comforting dish. Serve piled high in bowls and finished off with a sprinkling of cheese and walnuts for added taste and texture.

Tags:Egg Free•Veggie•Quick Prep
Allergens:Celery•Milk•Sulphites•Walnuts
Total Time50 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

225 g

Risotto Rice

60 g

Baby Spinach

2 piece

Garlic

1 sachet

Vegetable Stock

(ContainsCelery)

25 g

Grated Italian Style Hard Cheese

(ContainsMilk)

125 g

Cherry Tomatoes

1 sachet

Red Wine Vinegar

(ContainsSulphites)

20 g

Walnuts

(ContainsWalnutsMay be presentPeanut, Sesame, Cereals containing gluten)

1 piece

Onion

½ piece

Leek

150 g

Mushrooms

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2573 kJ
Energy (kcal)615 kcal
Fat11.9 g
of which saturates3.25 g
Carbohydrate109.23 g
of which sugars8.36 g
Dietary Fiber0 g
Protein18.67 g
Cholesterol0 mg
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Baking Sheet with Baking Paper
•Ladle
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7. Dilute the stock in 750ml hot water (double for 4p). 
  • Halve, peel and chop the onion into small pieces. Thinly slice mushrooms.
  • Remove the root and the dark green leafy part from the leek then cut in half widthways. Take half (double for 4p) and halve lengthways, then thinly slice.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop walnuts. Roughly chop spinach.
2
  • Place a large pan over medium heat with 3 tbsp butter (double for 4p).
  • When hot, add onion, leek and mushrooms. Season with salt.
  • Cook until softened, stirring occasionally, 2-3 mins.
  • Add the garlic and vinegar.
  • Cook, stirring constantly, until fragrant, 1-2 mins.
3
  • Add the rice, stir and cook until edges of rice are translucent, 1-2 mins.
  • Stir in a ladle of your stock. When stock has been absorbed, stir in another ladle.
  • Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. Cooking time should take 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle.
  • Add additional water if it becomes too dry.
4
  • Meanwhile, add tomatoes and 1 tbsp oil (double for 4p) to a lined baking tray. 
  • Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven until tomatoes start to burst, 10-11 mins. 

TIP: Keep your eye on them so they don't burn!

5
  • When the last of the stock has been absorbed and rice is creamy, add cheese and spinach to risotto.
  • Stir until spinach wilts, 3-4 mins.
  • Stir in roasted tomatoes.
  • Season to taste with salt and pepper.
6
  • Divide risotto between bowls.
  • Finish with a sprinkling of walnuts.