Baked Tomato Risotto Recipe
Traditionally, making risotto implies you adding liquid gradually while you stand next to the pot, as it cooks, constraining you from doing other activities. This recipe uses an oven which frees your time!
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Preparation time: 20 minutes || Cooking time: 25 minutes
- Olive oil: 2 tablespoons
- Onions: 2
- Garlic: 2 cloves
- Risotto rice: 225gm
- White wine: 150ml
- Vegetable/Chicken stock: 750ml
- Sundried tomatoes: 50gm
- Cherry tomatoes: 150gm
- Parmesan: 75gm
- Tomatoes: 2
- Fresh Basil leaves: 2 tablespoons
- Salt and pepper to taste
First, dice the onions, crush the garlic, chop the sundried tomatoes, halve the cherry tomatoes, grate the cheese, deseed and dice the tomatoes and chop the basil leaves.
Preheat the oven to 160 degrees Celsius.
Now heat the olive oil in an ovenproof and lidded saucepan (on the stove) and saute the onions and garlic for 4-5 minutes or until soft. Add the rice and stir to coat it well with the onions and garlic, then add the white wine, stock and sundried tomatoes and bring to boil. Cover and transfer to the oven to cook for 15 minutes.
Place the cherry tomatoes on a baking tray, drizzle with 1 tablespoon of oil and bake in the oven for 15 minutes while the risotto cooks, then remove from the oven, transfer to a bowl and blend until smooth.
When done, remove the risotto from the oven, stir in the cherry tomatoes puree, grated parmesan and diced tomatoes, season well and lastly, stir in the basil.