Baked Tomato Risotto

This is a cheats way to cook risotto.  It takes about 40 minutes and all you have to do is give it a stir halfway through…


chopped onion

chopped pancetta or bacon

olive oil



1 cup arborio rice

1 large tetra pak of chicken stock (approx 1 litre)

1 small tub tomato paste

2 good handfuls pecorino or parmesan cheese

seasoning to taste


Preheat oven to 200c and place oven proof dish in to heat. (spray it with non stick spray first)

Fry onion, bacon, garlic and chilli in olive oil until soft.

Add arborio rice, stirring until coated with oil.

Mix together chicken stock and tomato paste.

Pour into pan and stir until boiling.

Season with pepper if desired (you shouldn’t need salt because of the bacon)

Take preheated dish out of oven and gently pour mixture in.

Stir until evenly distributed.

Bake for 20 minutes on 200c.

After 20 minutes, remove from oven and stir through cheese until combined

Bake a further 20 minutes and give a stir before serving.

You can add chopped fresh tomatoes, or sun dried tomatoes or peas etc before serving.

Bon Appetit!


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