Baked Artichoke and Pesto Risotto

READY IN: 55mins
Recipe by katew

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.

Top Review by Maito

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.

Ingredients Nutrition

Directions

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

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