BAKED PESTO RISOTTO WITH ROASTED TOMATOES
I am not claiming this to be a traditional risotto, however, if you are looking for something equally delicious but less than half the effort, this baked version will do just the trick!
Ingredients
- 3 tbsp olive oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 300 g risotto rice
- 750 ml vegetable stock
- 4 vines cherry tomatoes
- 150 g vegan green pesto
- sea salt & freshly ground black pepper
- to serve: vegan parmesan cheese, extra pesto
Instructions
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Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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Heat 2 tbsp of olive oil in a large oven-proof pan or cast iron pot over a medium heat. Once hot, add the onion and fry for 8-10 minutes, or until soft and translucent. Add the garlic and fry for a further minute or so, just to soften.
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Increase the heat slightly and add the rice. Stir for a minute or so, then add the stock and a good pinch of salt and black pepper. Continue to stir until the stock comes to a boil.
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Cover the pan first with a tea towel, then a tightly fitting lid (this is important for keeping the heat in!). Bake for 25-30 minutes, or until the rice is tender.
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Meanwhile, place the vine tomatoes on a baking tray, drizzle with the remaining olive oil and season with a pinch of salt and black pepper. Roast for 10 minutes, alongside the risotto, until soft and charred.
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Stir the pesto through the risotto, then taste and adjust the seasoning, Divide between bowls and top with the roasted tomatoes, a little more pesto and a sprinkling of vegan parmesan.
Looking for another easy risotto recipe? Try this Asparagus & Pea Risotto.
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