Roasted Tomato Baked Risotto
Ingredients
- 3 tbsp Olivado avocado oil
- 350g brown risotto rice
- 1 onion
- 3 cloves garlic
- 2 tsp mixed Italian herbs
- 1 tsp dried oregano
- 2 tbsp tomato puree
- 3/4 cup tomato passata
- 700ml tomato and herb stock or vegetable stock
- 600g vine-ripened tomatoes
- Large bunch basil
- 60-80g parmesan or nutritional yeast
- Salt and pepper to taste
Preparation
Soak the brown risotto rice in water for 2 hours and drain.
Preheat the oven to 200C.
Drizzle 1 tablespoon of the oil over the tomatoes and arrange them in a baking dish; set aside.
In an oven-proof baking dish, heat the remaining oil and fry the onion until translucent.
Add the garlic and fry until fragrant, then add the herbs and tomato puree and fry for another minute.
Add the drained risotto rice, stir to combine, then add the tomato passata and stock. Stir once more, cover with a tight lid, and place in the oven along with the tray of tomatoes; cook for 30 minutes.
After 30 minutes, add the tomatoes to the risotto dish, stir quickly, and return to the oven for another 20 minutes or until the rice is tender and the liquid is absorbed.
Stir in the parmesan or nutritional yeast, basil, and season to taste. Serve warm with extra basil.
Tips
If using white risotto rice instead of brown, the cooking time may vary.
