Name: Baked tomato risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 4 tbsp butter; 2 tbsp olive oil; 300 g arborio rice; 250 ml white wine; 750 ml chicken stock heated; 250 ml best tomato sauce made with Rhodes Chopped Tomato, see notes; salt and freshly ground black pepper to taste; 100 g parmesan cheese grated, plus extra to serve; 50 g mozzarella cheese grated; 2 tbsp fresh parsley chopped; 2 tbsp fresh basil chopped; roasted tomatoes optinal, for garnish

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Ingredients (12)

4 tbsp	butter
2 tbsp	olive oil
300 g	arborio rice
250 ml	white wine
750 ml	chicken stock — heated
250 ml	best tomato sauce — made with Rhodes Chopped Tomato, see notes
	salt and freshly ground black pepper — to taste
100 g	parmesan cheese — grated, plus extra to serve
50 g	mozzarella cheese — grated
2 tbsp	fresh parsley — chopped
2 tbsp	fresh basil — chopped
	roasted tomatoes — optinal, for garnish

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Method:

Preheat the oven to 180°C.

Heat 2 tbsp butter and oil in an ovenproof pan.

Add the rice and stir to coat it well. Leave to cook for a minute before adding the white wine. Stir until the wine is absorbed into the rice.

Pour in the stock and prepared tomato sauce and give the mixture another stir. Season well with salt and pepper. Cover with the lid and cook the risotto in the oven for 20 minutes.

Remove from the oven and stir well. Return the pan to the oven with the lid on for another 10 minutes. Most of the liquid will have been absorbed by the rice.

Stir through the parmesan, mozzarella and remaining 2 tbsp of butter, followed by the fresh herbs.

Put the lid back on for a few minutes before ladling the risotto into bowls and topping with black pepper, shaved Parmesan and roasted vine tomatoes, if using.

Notes

For the Rhodes Quality best tomato sauce recipe, click here.