Baked Artichoke and Pesto Risotto |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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:
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.
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