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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.26 Kcal (1316 kJ) | ||
| Calories from fat | 56.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 10% | |
|---|---|---|---|
| Cholesterol | 6.35mg | 2% | |
| Sodium | 356.35mg | 15% | |
| Potassium | 131.31mg | 3% | |
| Total Carbs | 49.46g | 16% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 9.82g | 20% | |
| Vitamin C | 1.9mg | 3% | |
| Calcium | 64.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 127.55 Kcal (534 kJ) | ||
| Calories from fat | 23.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 10% | |
|---|---|---|---|
| Cholesterol | 2.58mg | 2% | |
| Sodium | 144.63mg | 15% | |
| Potassium | 53.3mg | 3% | |
| Total Carbs | 20.07g | 16% | |
| Sugars | 2.05g | 20% | |
| Dietary Fiber | 0.47g | 5% | |
| Protein | 3.99g | 20% | |
| Vitamin C | 0.8mg | 3% | |
| Calcium | 26.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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