Baked Artichoke And Pesto Risotto

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 cups tomato passata
• 2 cups chicken stock
• 1 onion, finely chopped
• 1 1/2 cups arborio rice
• 1 (400 g) can artichokes, sliced up
• 4 tablespoons ready made pesto sauce
• parmesan cheese

Recipe

• 1 preheat oven to 200°c.
• 2 heat passata and stock in pot - bring to boil.
• 3 cook onion in olive oil till softened in frypan.
• 4 add rice and artichokes to onion and stir for 1 -2 minutes.
• 5 add pesto to hot tomato liquid - stir to combine.
• 6 put contents of both pots into a casserole with lid.
• 7 bake 35 minutes.
• 8 remove lid and stir a few times then re-cover and bake 5 -10 mins more.
• 9 season and add some grated parmesan and serve.