Creamy Brown Rice Risotto
with Ricotta, Sugar Snap Peas and Toasted Almonds- Milk
- Barley
- Soy
- Almonds
- Sulphites
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Fish
- Wheat
- Tree nuts
Ingredients: Brown rice • Sugar snap peas • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Shallot • Almonds • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
1 cup
Quick Cook Brown Rice
100 g
Ricotta Cheese
(Contains: Milk)
1 unit(s)
Shallot
2 unit(s)
Vegetable Broth Concentrate
(Contains: Barley, Soy)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
113 g
Sugar Snap Peas
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- In a medium pot, combine 4 1/2 cups (5 1/2 cups) warm water and broth concentrate.
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-low, still covered. (NOTE: You will use the broth in step 4.)
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Trim, then halve sugar snap peas.
- Heat a large non-stick pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, then sugar snap peas. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper, then transfer to a plate. Cover to keep warm.
- To the same pan, add shallots. Cook for 1-2 min, stirring constantly, until tender.
- Using a strainer, quickly rinse rice.
- To the pan with shallots, add rice, Dill-Garlic Spice Blend and half the vinegar (use all for 4 servings). Cook for 1-2 min, stirring often, until fragrant and vinegar is absorbed.
- Add 1 cup broth from the pot (from step 2) to the pan. Cook, stirring often, until broth is absorbed by rice.
- Continue to add broth, 1 cup at a time, stirring often for 25-30 min, until broth is absorbed, the texture is creamy and rice is tender.
- When the final addition of broth has been added, add ricotta, sugar snap peas and 2 tbsp (1/4 cup) butter.
- Cook for 1-3 min, stirring often, until ricotta is melted and broth is almost completely absorbed.
- Remove from heat, then season with salt and pepper.
- Divide risotto between bowls.
- Sprinkle Parmesan and toasted almonds over top.
