Ingredients for Baked Artichoke And Pesto Risotto
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken stock
- 1 large onion, chopped
- 1 1/2 cups arborio rice
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup pesto
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- salt and pepper, to taste
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How to Make Baked Artichoke And Pesto Risotto
- Preheat oven to 200°C (400°F).
- In a large saucepan, bring the crushed tomatoes and stock to a simmer over medium heat. Keep warm.
- 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.
- Add the Arborio rice and artichoke hearts to the skillet. Stir for 1-2 minutes until the rice is lightly toasted.
- Stir in the pesto into the warm tomato mixture until well combined.
- Pour the rice mixture into a large, oven-safe casserole dish with a lid.
- Bake, covered, for 35 minutes.
- Remove the lid, stir gently, then cover and bake for another 5-10 minutes, or until the rice is cooked through and creamy.
- Season with salt and pepper to taste. Stir in the Parmesan cheese.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
36g
Fat
2g
Carbs
29g
