Oven-baked Tomato Risotto With Runny Brie
  1. Preheat the oven to 180C fan-forced (200C conventional). Heat oil and butter in a large ovenproof saucepan over a high heat. Add the garlic and eschalot and cook, stirring, for 4 minutes. Add the wine and tomato paste and bring to a simmer.

  2. Add the rice, tinned tomatoes, piquillo peppers and stock. Cover with a lid or foil, and place on a baking tray. Bake for 30 minutes, or until or until most of the stock has absorbed and the rice is al dente.

  3. Serve with parmesan, brie, herbs and chilli flakes.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍚Risotto

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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