Gousto is an amazing service which provides you with a box full of yummy, healthy and nutritious ingredients for certain recipes, every week you get the chance to choose from recipes on the website, which are updated every week, ensuring you don't cook the same meal twice! The recipes are then delivered right to your doorstep once a week so you decide when to cook! From delicious pasta bakes to oriental stirfrys, with different cuisines from Italian to Chinese, Indian to Caribbean, with plenty of meals to choose from you'll find it easy to choose meals to suit the whole family!
I have taken pictures of the prep and cooking below, along with everything you need to know about how to cook the meals we were given! Don't worry if you're not much of a cook, these are so easy to do and can be done by anyone, also there's no worry about using too much or too little ingredients, everything comes in the exact portion needed for you so no food waste either, perfect!
So onto the first recipe..
Bulgar Risotto with Grilled Goat's cheese
What drew me to this recipe was the simplicity, i've watched on shows like Masterchef and Hells Kitchen where they cook risotto and it's always done so quickly, it seems like the perfect meal for those hot summer days where you just don't want to slave away in a hot kitchen! I've never cooked risotto before, nor have I ever tried Bulgar wheat, so I was a little nervous but excited to try them too!
The ingredients for this recipe are;
(for 2 people)
3 x Tomatoes
150g Sugar Snap Peas
10g Rosemary
155g Bulgar Wheat
30g Parmesan
Goats Cheese
1 x Red Onion
2 x Garlic Cloves
Vegetable Stock Cube
1 x Lemon
1tsp Chilli Flakes
ONE
Boil the kettle
Dissolve the stock cube in 500ml of boiling water
Cut the lemon in half
TWO
Now get all your prep done, chop up your tomatoes, onion garlic and rosemary and finely grate the parmesan!
THREE Add some oil to a frying pan and once hot add your onion and cook for 3 minutes until softer, then add the garlic and mix together for a further minute.
FOUR
Add the bulgar wheat and stir, allow to tots for 4-6 minutes, reduce heat to medium-low.
Add the rosemary, half the stock and chilli flakes if using.
Allow the stock to absorb - stir constantly.
Preheat the grill to a high heat
FIVE Once all the liquid in the pan is absorbed, add the tomato. Add the rest of the stock gradually, allowing it to absorb and stir constantly. Cut the goats cheese in half crossways and put under the grill for 5 minutes (we left it in for almost 10)
SIX Whilst the cheese is cooking, add the sugar snap peas and mix well. Add the juice of the lemon and cook for another minute or until the bulgar is cooked through. Tip: If the risotto becomes too dry, gradually add a few tbsp of water.
SEVEN
Add the parmesan to the pan and remove from the heat.
Season to taste.
EIGHT
Serve with the grilled goats cheese on top and drizzle with olive oil!
And you're done!
This was both Ben & I's favorite meal we've had so far and will definitely be making it again, it was so full of flavour, color and is super healthy too! Abbie loved the bulgar wheat and the sugar snap peas too, win!
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