Baked tomato & olive risotto
1
- Prep Time10 min
- Total Time10 min
- Makes4 cups (1 L)
Ingredients
4 plum tomatoes
3 garlic cloves
1 onion, or 3 small shallots
1/4 cup kalamata olives
2 tbsp butter
1 cup arborio rice
1/2 cup white wine
2 cups chicken broth
1 1/2 tsp salt
1 cup grated parmesan
1/2 cup chopped fresh basil, or coriander (optional)
Instructions
Preheat oven to 400F (200C). Cut tomatoes in half. Squeeze out and discard seeds. Finely chop tomatoes. Mince garlic and finely chop onion. Pit olives, then coarsely chop.
Melt butter in a large saucepan over medium heat. Add garlic and onion. Stir often until soft, 3 minutes. Stir in tomatoes and olives. Add rice. Stir to evenly coat, then stir in wine. Stir often until wine is absorbed, 4 to 5 minutes. Then stir in broth and salt.
Tightly cover saucepan with a lid or a piece of foil. Bake in centre of preheated oven until rice is tender and all liquid is absorbed, 30 to 40 minutes.
While rice is baking, grate cheese and chop basil. When rice is done, remove to a heatproof surface. Stir in cheese and basil. Rice tastes best the day it's made. Terrific as a vegetarian main course or with roast chicken.
Nutrition (per serving)
Calories 207, Protein 7.9g, Carbohydrates 23.8g, Fat 8.4g, Fibre 1.1g, Sodium 778mg.
A no-stir risotto that's done in the oven? You bet. It's very easy and super flavourful. You'll need a saucepan that can go from stovetop to oven.
Make Ahead
Follow recipe up to end of step 3. Let cool, then cover and refrigerate overnight. Reheat, covered, in the microwave on medium or in a saucepan over low heat, stirring occasionally, until warm. Add more broth or water, if needed. Continue with step 4.
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