You may have heard of the meal subscription box HelloFresh, but the company actually offers more than meals by post. They also have a wealth of recipes available for free online that you can make yourself at home by following their clear instructions. After browsing through the extensive selection I decided to make this Baked Margherita Risotto because it looked super fresh and summery, and totally easy to make! Even though I was just looking at the vegetarian options, I was spoilt for choice! There are a large handful of recipes I now have on my list to try another time. Like the Aubergine Tagliatelle, Roasted Butternut Tagine and the Cajun Halloumi Burgers to name just a few. As a vegetarian, I’m always impressed when there are a vast variety of fresh, colourful and appetising meals that I can actually eat!
Every recipe includes step by step instructions with photos, nutritional information, and a handy tool so you can select the serving size and the ingredient amounts automatically change for you. This really appealed to me as I only cook for myself and my partner the majority of the time and many of the meals I find online serve 4 people. I can just click a button and change it to 2 servings rather than figuring out all the quantities myself. The nutritional info is detailed, and there’s information on what equipment you’ll need to make the recipe. For your sweet tooth, head over to their blog for lots of yummy recipes like Carrot Cake and Vegan Chocolate Brownies. There’s also a plethora of recipe ideas, seasonal food and cocktails!
To make the risotto I started by sauteeing a finely chopped white onion in a casserole dish with some vegetable oil.
I added crushed garlic and finely chopped basil stalks. I’ve never thought of eating the stalks of basil before, but it’s such a good idea. They infuse the dish with flavour and it saves them from going to waste.
I added the arborio rice and stirred everything together.
Then I added the stock and cherry tomatoes. I popped the lid on the casserole dish and put it in my pre-heated oven for 25 minutes. While it was cooking I made a salad to accompany the Baked Margherita Risotto.
When it was done I sliced up the mozzarella and placed it on top.
I popped it under the grill so the cheese could melt and turn golden.
The Baked Margherita Risotto was absolutely delicious and so filling. I also loved the crunchy cucumber salad and the salad dressing was so simple but so yummy. I’m definitely going to make this meal again and use the dressing with other salads. This recipe will serve 4 hungry people, or 6 if you add some garlic bread or other sides.
I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Friday hosted by Three Cats & A Girl.
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Baked Margherita Risotto
For the risotto
- 1 tbsp Vegetable oil
- 1 White onion finely chopped
- 2 Garlic cloves crushed or chopped
- Basil stalks finely chopped
- 350 g Arborio rice
- 2 Vegetable stock cubes
- 800 ml Boiling water
- 20 Cherry tomatoes cut in half
- 200 g Mozzarella sliced
For the crunchy cucumber salad
- 1 Cucumber diced
- 2 bags salad leaves
- Handful of torn up basil leaves
For the salad dressing
- 2 tbsp Olive oil
- 2 tbsp Maple syrup or Honey
- Juice of half a lemon
Pre-heat your oven to 200C/180C Fan/400F/Gas Mark 6
Heat the vegetable oil in your casserole dish on the hob, on a low-medium heat
Add the onion and sautee for 5 mins or until soft
Add the garlic and basil stalks and cook for a couple of minutes
Add the rice and cook for another couple of minutes
Add the stock, water and cherry tomatoes and stir in
Put the lid on the dish and place in the oven for 25 minutes. Take out after 15 mins to stir and check if you need to add more water or not
While the risotto is baking, put the salad leaves, basil and cucumber into a salad bowl
Make the dressing by mixing the ingredients together in a small bowl, set aside until ready to serve
When the risotto is done, sliced up the mozzarella and arrange it on top
Put the casserole dish, with the lid removed, under the grill until the cheese melts and is golden
Add the dressing to the salad and serve with the risotto
Leftovers can be stored in the fridge and reheated
NB. This is a sponsored post. All opinions are my own.
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