Oven Baked Tomato & Parmesan Risotto



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Many of you have tried and tested my oven baked paella method with great success. Here is a beautifully simple baked risotto which is budget friendly and something both of my boys love. It’s really classic and straight forward and a lovely base for many a recipe. I mentioned a few days ago about going for it with sautéed onions and garlic, well this is really key here as it adds amazing flavour to something so simple. You could add burrata, prawns, cooked chicken, grilled halloumi or tofu. You can also add more veg, such as fresh spinach, peas, tenderstem or asparagus.

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Serves 4

INGREDIENTS

2 medium onions - finely chopped

4-5 cloves garlic - crushed or finely chopped

300g arborio rice

1 tin of tomatoes

600ml hot veg stock

3-4 tablespoons of grated Parmesan

Salt & pepper

Basil to serve

Optional olive oil to drizzle

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METHOD

Preheat the oven to 200 degrees (conventional) 180 degrees (fan)

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Sauté the onions in oil until soft and golden. Add the garlic and cook for 2 minutes. Pour in the rice and coat in the flavour. Cook on a low heat for 2 minutes whilst stirring. Pour in the tinned tomatoes. Stir and warm through, followed by the hot stock. Bring to a gentle simmer, season generously, stir and cover with foil or a lid. Cook in the oven for 25 minutes. Remove from the oven and let it stand for 5 minutes. Stir through the Parmesan. Sprinkle with basil and drizzle with olive oil.

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