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."
photo by Alskann
- Ready In:
- 55mins
- Ingredients:
- 7
- 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
- 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.
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Reviews
-
This was a good risotto. I did not know what tomato passata was, and didn't think we would like tomato sauce as a sub, so I used cherry tomatoes, finely diced (and more broth). I also made my own pesto, which I think makes a huge difference. -
Very good recipe that delivers a lot of flavor and richness but really isn't too fattening (how often does that happen?). Also, I thought this was going to be time-consuming, since it requires three different pots/pans; however, it was surprisingly simple to put together. The only change I made was to substitute tomato puree for the passata, which I couldn't find at the store. Thanks for posting!! -
This was marvelous! I didn't have time to make a batch of tomato passata, nor could I find any at the grocery store, so I opted for a small can of extra thick tomato sauce with a small can of roasted garlic flavored tomato paste instead (which came to a perfect two cups). I love tomatoes and tomato-flavored things, so this was perfect for me. I sliced up a leftover chicken breast to mix into DH's portion because he's such a carnivore, but I ate mine as-is. The pesto is a nice subtle touch, and the artichokes are a nice surprise amongst all that tomatoey goodness. WAY easier to make than I had heard risotto could be, too. Thanks for posting! Made for ZWT4 -
This was very flavorful and easy to make. Had a nice creamy texture. With the tomato base it is different from other risottos I have made. It made a nice side dish. -
I have a love-hate relationship with risotto! There is a fine line between a silky, creamy concoction and a gloopy, slimy mess! This recipe is AMAZING, and I'll tell you why! The method of baking it results in a creamy and silky rice underneath, but with the extra bonus of a delectable gratin type crispy topping - EXCELLENT! I made this exactly as posted with one small change: I used freshly cooked artichoke hearts from my garden, as I grow them. Although I made this for ZWT 4 - I WILL be making this again, with a few variations on the theme as well! Thanks Kate for an ABSOLUTE winner of a recipe! FT:-)
Tweaks
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Very good recipe that delivers a lot of flavor and richness but really isn't too fattening (how often does that happen?). Also, I thought this was going to be time-consuming, since it requires three different pots/pans; however, it was surprisingly simple to put together. The only change I made was to substitute tomato puree for the passata, which I couldn't find at the store. Thanks for posting!!
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