Sometimes you just don’t have the time to make a ‘proper’ risotto, all that time standing at the stove stirring for 20 minutes or so. Obviously you can’t get quite the same unctuous results from this oven baked method, but the results here are still creamy and the roasted and sun-dried tomatoes give such a deep intense flavour. Originally inspired by a Delia recipe, this has been an easy family supper choice for ages. By all means add different marinated veg (artichokes, mushrooms spring to mind.) but make sure you roast the tomatoes beforehand – this will provide the wonderful colour and underlying taste that I think is important.
Oven Baked Risotto with Roasted and Sun-dried Tomatoes (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
- 1 tbsp olive oil
- 5 or 6 tomatoes, halved
- Dried oregano
- 1 cup arborio rice
- 1 cup white wine
- 1 clove of garlic
- 1 onion, finely chopped
- 1 tsp tomato purée
- 1/2 cup sundried tomatoes, chopped
- 1/2 cup marinated peppers, chopped
- 1 1/2 cups vegetable stock
- Salt and pepper
- Rocket to serve
- Preheat the oven to 200 degrees centigrade/gas mark 6
– Roast the tomatoes, drizzled with oil and oregano, in the oven for about 30 minutes
– Blitz in a food processor and set aside
– Heat the oil in an oven proof pan (such as a le creusset) or place an oven dish in the hot oven to warm and use a normal saucepan
– Sauté the onion until translucent and soft
– Add the garlic and continue to sauté until fragrant
– Add the rice and cook out briefly
– Pour in the wine and sizzle to reduce for a couple of minutes
– Stir in the tomato purée, roasted tomato mixture and stock. Stir well.
– Add the sun-dried tomatoes and roasted peppers, bring to a simmer.
– Transfer to the oven (or pour into the heated oven dish) and bake (uncovered) for 30 minutes.
– Remove from the oven and fluff up with a fork (checking the rice is cooked through, if not return to the oven for another 5 minutes)
– Serve garnished with rocket leaves.