Easy Tomato Baked Risotto
4 standard portions
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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
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 tablespoons Butter
- 3 Shallots (peeled and diced)
- 2 Garlic clove (crushed)
- 300 g Risotto (arborio) rice
- 700 ml Vegetable stock
- 400 g Chopped tomatoes (canned)
- 2 tablespoons Sun-dried tomato paste
- 10 Cherry tomatoes (quartered)
- 1 pinch Fine sea salt and ground black pepper
- 20 g Parmesan (or vegetarian/vegan alternative)
- 10 g Fresh basil (finely chopped)
Method
- Preheat your oven to 190ยฐC/170ยฐC(fan)/375ยฐF/Gas 5.
- Add 3 tbsp Butter to a large oven and hob proof pan (that has a lid) and once melted, add 3 Shallots and 2 Garlic clove. Gently cook for 3-4 minutes until softened.
- Add 300 g Risotto (arborio) rice and stir and gently cook for 1 minute.
- Add 700 ml Vegetable stock, 400 g Chopped tomatoes, 10 Cherry tomatoes, 2 tbsp Sun-dried tomato paste and 1 pinch Sea salt and black pepper and stir well. Put the lid on the pan and put into the oven for 40 minutes, stirring half way through.
- Add 20 g Parmesan and 10 g Fresh basil and stir. Serve immediately.