Baked Cheese & Tomato Risotto
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp olive oil
- 1 white onion, finely diced
- 2 cloves of garlic, chopped
- 250g / 2 & ยฝ cups cherry tomatoes
- 200g / 7oz risotto rice
- 600 ml / 2 & ยฝ cups hot vegetable stock
- 75g / ยพ cup grated cheddar cheese
- 1 tbsp chopped fresh chives
Method
- Preheat the oven to 200c / 400f
- Add the olive oil, onions, garlic and tomatoes to a baking dish and bake in the oven for 15 minutes.
- After 15 minutes the tomatoes will be nicely roasted. You can either leave them whole or else gently mash them to break them down.
- Add the risotto rice and vegetable stock to the dish and return to the oven for 20 minutes, stirring twice. The stock should all be absorbed by now and the rice cooked through.
- Remove from the oven and stir in the grated cheese and chives.
- Serve immediately with some cooked greens or a side salad.