Prep 10 mins
Cook 45 mins
Torn out of a newspaper at some stage - I am making it right now so cannot comment on how it will taste but it seems like a great sort of meal to leave in the oven for the family if you have to go out and leave them to fend for themselves.
- 2 cups tomato passata
- 2 cups chicken stock
- 1 onion, finely chopped
- 1 1⁄2 cups arborio rice
- 1 (400 g) can artichokes, sliced up
- 4 tablespoons ready made pesto sauce
- parmesan cheese
- Preheat oven to 200°C.
- Heat passata and stock in pot - bring to boil.
- Cook onion in olive oil till softened in frypan.
- Add rice and artichokes to onion and stir for 1 -2 minutes.
- Add pesto to hot tomato liquid - stir to combine.
- Put contents of both pots into a casserole with lid.
- Bake 35 minutes.
- Remove lid and stir a few times then re-cover and bake 5 -10 mins more.
- Season and add some grated parmesan and serve.
This was a good risotto. I did not know what tomato passata was, and didn't think we would like tomato sauce as a sub, so I used cherry tomatoes, finely diced (and more broth). I also made my own pesto, which I think makes a huge difference.
Very good recipe that delivers a lot of flavor and richness but really isn't too fattening (how often does that happen?). Also, I thought this was going to be time-consuming, since it requires three different pots/pans; however, it was surprisingly simple to put together. The only change I made was to substitute tomato puree for the passata, which I couldn't find at the store. Thanks for posting!!
This was marvelous! I didn't have time to make a batch of tomato passata, nor could I find any at the grocery store, so I opted for a small can of extra thick tomato sauce with a small can of roasted garlic flavored tomato paste instead (which came to a perfect two cups). I love tomatoes and tomato-flavored things, so this was perfect for me. I sliced up a leftover chicken breast to mix into DH's portion because he's such a carnivore, but I ate mine as-is. The pesto is a nice subtle touch, and the artichokes are a nice surprise amongst all that tomatoey goodness. WAY easier to make than I had heard risotto could be, too. Thanks for posting! Made for ZWT4