Baked Artichoke and Pesto Risotto

Recipe by katew
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement