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.
Provided by katew
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 417.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 3.6, Sodium 765.9, Carbohydrate 88.1, Fiber 10.3, Sugar 9.1, Protein 13.5
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Megan Buttery
[email protected]Yum!
Yaso Raj
[email protected]This risotto was amazing! The artichokes and pesto were a great combination, and the rice was cooked perfectly. I'll definitely be making this again.
Pablo Jimenez
[email protected]I made this dish last night and it was a huge hit with my family! The risotto was creamy and flavorful, and the artichokes and pesto added a nice touch of complexity. I would definitely recommend this recipe to anyone looking for a delicious and easy