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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy Tomato Baked Risotto

4.0

3 tbsp 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 tbsp Sun-dried tomato paste

10 Cherry tomatoes (quartered)

1 pinch Sea salt and ground black pepper

20 g Parmesan (or vegetarian/vegan alternative)

10 g Fresh basil (finely chopped)

Preheat your oven to 190°C/170°C(fan)/375°F/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 ground 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.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍚Risotto

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 95 weeks ago

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