Baked Tomato Risotto
This quick baked risotto has become a family favourite for us, especially on MFM (Meat Free Mondays).
- knob of butter
- dash of olive oil
- scallions (shallots or spring onions), sliced
- a few cloves garlic, crushed or sliced
- 500g Risotto rice – Arborio
- 500ml – 750ml prepared stock (chicken or vegetable)
- 2 tins chopped tomato
- tomato passata or tomato paste, optional
- handful of fresh basil leaves
- 100g parmesan cheese
- salt and pepper to taste
- Preheat oven to 180C.
- Melt butter in a saucepan over medium heat, add dash of olive oil and fry scallions and garlic until aromatic.
- Add risotto rice and stir through until all the rice is glossy and starting to make popping sounds.
- Add the chopped tomato and stir through. You can add the optional tomato passata or tomato paste now if you desire a stronger tomato taste.
- Add the stock, stir through once or twice, tear in the basil leaves and transfer to an ovenproof dish
- Bake in the oven for 15 minutes, stir through and bake for a further 15-20 minutes, adding more stock if it becomes too dry.
- It is ready when the rice is soft with an al dente centre.
- Remove from the oven and grate over Parmesan cheese and season with freshly ground pepper and salt. Rest for 5 minutes before serving.
Risotto lends itself nicely to shaping, so you can make pretty mounds of this dish on a plate. Add a sprig of fresh basil and a sprinkling of grated Parmesan as garnish.
Originally from a book I bought off a sale table once upon a long ago – featuring homemade, balanced and flavourful dishes for babies and toddlers. I do think that it could be poshed up a bit by a drizzle of balsamic reduction – something I’m eager to try next time I make it.