Baked Artichoke and Pesto Risotto

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.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 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

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.