Oven-Baked Feta & Mint Risotto
This risotto is cooked with sautéed leek and fresh mint. Stir through baked feta, a brilliant contrast to the fresh green risotto. The traditional flavours of pea & mint are reborn!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 4
Boil a kettle
Cut your leek[s] in half lengthways and wash carefully to remove any grit from between the leaves, then top, tail, and slice finely
Heat a large, wide-based pan with a generous drizzle of olive oil and a large knob of butter over a medium heat
Once hot, add the sliced leek and cook for 3-5 min or until softened and translucent
Meanwhile, dissolve your vegetable stock mix in 700ml [1050ml] [1.4L] boiled water
Add your arborio rice to the softened leek and cook for 30 secs, stirring to coat the grains in oil
Add your Chinese rice wine and cook for a further 30 secs or until it has almost evaporated
Add 1/3 of the vegetable stock with a pinch of pepper
Once absorbed, continue to add the remaining stock, a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked
Meanwhile, add your feta to a large tin foil-lined baking tray and drizzle with olive oil and a pinch of pepper
Put the tray in the oven for 10-15 min or until the feta is golden
Trim and slice your spring onions finely
Strip your mint leaves from their stems and chop them finely, discard the stems
Wash your salad, then pat them dry with kitchen paper
Once cooked, remove the risotto from the heat and stir in the sliced spring onion, chopped mint, baked feta and half of the salad – this is your feta & mint shoot risotto
Serve the feta & mint shoot risotto in bowls and garnish with the remaining salad
Season with a crack of pepper and a drizzle of olive oil
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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