Baked Artichoke and Pesto Risotto

Total Time
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.

Ingredients Nutrition


  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.


Most Helpful

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.

Maito December 26, 2009

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!!

KissKiss November 08, 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

Muffin Goddess June 30, 2008

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