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    You are in: Home / Recipes / Baked Artichoke and Pesto Risotto Recipe
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    Baked Artichoke and Pesto Risotto

    Baked Artichoke and Pesto Risotto. Photo by Alskann

    1/4 Photos of Baked Artichoke and Pesto Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    katew's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 200°C.
    2. 2
      Heat passata and stock in pot - bring to boil.
    3. 3
      Cook onion in olive oil till softened in frypan.
    4. 4
      Add rice and artichokes to onion and stir for 1 -2 minutes.
    5. 5
      Add pesto to hot tomato liquid - stir to combine.
    6. 6
      Put contents of both pots into a casserole with lid.
    7. 7
      Bake 35 minutes.
    8. 8
      Remove lid and stir a few times then re-cover and bake 5 -10 mins more.
    9. 9
      Season and add some grated parmesan and serve.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on December 26, 2009


      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.

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    • on November 08, 2008


      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!!

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    • on June 30, 2008


      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

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    Read All Reviews (5)


    Nutritional Facts for Baked Artichoke and Pesto Risotto

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 417.7
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 0.5 g
    Cholesterol 3.6 mg
    Sodium 765.9 mg
    Total Carbohydrate 88.1 g
    Dietary Fiber 10.2 g
    Sugars 9.1 g
    Protein 13.4 g

    The following items or measurements are not included:

    pesto sauce

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