Easy Oven-Baked Tomato Risotto

  • 1 litre Chicken or Veg Stock
  • 25g butter
  • 1 medium onion, peeled and finely chopped
  • pinch saffron (if you’ve got some!)
  • 800g fresh tomatoes, coarsely chopped
  • 300g risotto rice
  • 150ml white wine (I’ve made without and it still tasted fine!)
  • salt and pepper
  • 100g grated parmesan plus a bit to sprinkle on to serve.
  • 50g mixed fresh herbs (parsley, basil, mint, coriander etc.)
  • 6 tbsp extra virgin olive oil
  • Preheat Oven to 190c/170c fan/gas 5
  • Melt butter in oven proof casserole dish over medium heat and fry onion for few minutes
  • If using the saffron, grind it and combine with 1 tbsp boiling water and set aside
  • Add the chopped tomatoes to casserole and cook for few minutes stirring frequently until the mush down.
  • Add the rice and stir in for 1-2 minutes to coat in the butter and flavourings
  • Pour in the wine and continue cooking until absorbed
  • Add stock to the pot along with the saffron liquid (if using)
  • Season with salt and pepper
  • Bring to the boil, cover the pan with lid and cook in the oven for 25 minutes
  • Meanwhile, roughly chop the herbs and, along with olive oil, blitz in a food processor until a smooth puree.
  • Once risotto done, stir in the parmesan and dollop the herb puree mixture on top and fold in a few times to ‘streak’ the risotto. Sprinkle extra parmesan on the top if so desired!
  • TUCK IN!

1 litre Chicken or Veg stock