This is my recipe for a baked tomato risotto. I really love eating risotto but the thought of standing at the stove painstakingly ladling in the stock over a period of half an hour or so really doesn’t get me excited. I have adapted recipes over time and experimented to take the pain out of it to come up with this little ripper.
I make this one for Meatless Monday but I have also added a tin of tuna to it and even thrown in bacon…because we all know that everything is better with bacon!
I’m sure there are lots of variations that would work with this recipe. It’s the proportions of liquid to rice that needs to remain the same for it to work.
Of course you could do this on the stove if you like standing there stirring and ladling and if you really don’t have anything else to do!…didn’t think so.
I like to use my big cast iron casserole pot for this recipe. You need to use something that can go from stove top to oven, so no plastic handles.
- 1 onion, finely diced
- 2 cloves garlic
- 1 Tbsp canola oil
- 1 Tbsp butter
- 1 1/2 cups (350g) arborio rice
- 150ml dry white wine
- 2 cups (500ml) chicken or vegetable stock, heated
- 1 tin (400g) diced tomatoes
- 4 Tbsp parsley, finely chopped
- big handful of baby spinach, or silverbeet, finely chopped
- 1/3 cup sour cream
- 1/2 cup grated parmesan
- Heat butter and oil on the stove in an ovenproof casserole dish over medium-high heat.
- Cook the onion for 3 minutes, stirring, until soft. Add garlic and cook for an extra minute.
- Add rice, stirring for 1 minute, then add wine and bubble until absorbed.
- Stir in the tomatoes and stock.
- Once boiling, add the parsley and spinach.
- Once returned to the boil, put the lid on and place in a preheated oven at 180°C for 30 minutes.
- Remove from oven. Stir in sour cream and parmesan.
- Serve with extra parmesan to taste.
Variations: can add a tin of tuna or chopped, cooked bacon. Fresh basil is also fantastic in this recipe.
You’ve got to try this recipe. It’s really tasty and your family will love it. You will love it more than they do because it’s so quick to make.
So start thinking about what you will do with the time you will save when you make this for dinner.
Let me know how it goes and what your family thinks. This is also good to make when friends come over. Because you just put it in the oven and let it do its own thing, you are free to relax and enjoy your guests.
You could serve something on the side if you like. A little side salad would be nice in the summer time, but it is perfectly delicious on its own.