Baked Artichoke And Pesto Risotto Recipe

Ingredients for Baked Artichoke And Pesto Risotto

• 1 (28 ounce) can crushed tomatoes (passata)
• Chicken Stock
• 1 medium onion, finely chopped
• Arborio Rice
• 14 ounces canned artichoke hearts, drained and quartered
• Pesto Sauce
• Parmesan Cheese

How to Make Baked Artichoke And Pesto Risotto

1. Preheat oven to 200°C (400°F).
2. In a large saucepan, bring the crushed tomatoes and stock to a simmer over medium heat. Keep warm.
3. While the stock simmers, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the Arborio rice and artichoke hearts to the skillet. Stir for 1-2 minutes until the rice is lightly toasted.
5. Stir in the pesto into the warm tomato mixture until well combined.
6. Pour the rice mixture into a large, oven-safe casserole dish with a lid.
7. Bake, covered, for 35 minutes.
8. Remove the lid, stir gently, then cover and bake for another 5-10 minutes, or until the rice is cooked through and creamy.
9. Season with salt and pepper to taste. Stir in the Parmesan cheese.
10. Serve immediately and enjoy!