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:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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