Easy Tomato Baked Risotto
This Baked Risotto is made using mostly store cupboard ingredients and is comfort food the whole family will love.
Servings: 4 servings
Calories: 390kcal
Ingredients
- 3 tablespoon 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 tablespoon Sun-dried tomato paste
- 10 Cherry tomatoes quartered
- 1 pinch Sea salt and black pepper
- 20 g Parmesan or vegetarian/vegan alternative
- 10 g Fresh basil finely chopped
Instructions
- Add the butter to a large oven and hob proof pan (that has a lid) and once melted, add the shallots and garlic. Gently cook for 3-4 minutes until softened.
- Add the rice and stir and gently cook for 1 minute.
- Add the stock, tinned tomatoes, cherry tomatoes, sun-dried tomato paste and salt and pepper and stir well. Put the lid on the pan and put in a preheated oven at 190°C/375°F/Gas 5 for 40 minutes, stirring half way through.
- Add the parmesan and basil and stir.
Notes
- When you check the risotto half way through, if it is looking a little too dry then you can add some extra stock. You want there to still be a little liquid in it when serving so it is a little saucy.
- If your risotto is still too watery, then put it back in the oven for another 5-10 minutes until some of the stock has absorbed.
- You could swap 150ml of the stock for white wine.
- Save yourself some time and swap the shallots for onions and use frozen.
- You can swap the parmesan for any grated cheese that melts well.
- A couple of teaspoons of pesto stirred in just before serving add loads of flavour.
Nutrition
Serving: 1portion | Calories: 390kcal | Carbohydrates: 64g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1158mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1382IU | Vitamin C: 21mg | Calcium: 112mg | Iron: 5mg