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Pesto Baked Risotto - Georgie Eats

BAKED PESTO RISOTTO WITH ROASTED TOMATOES

I am not claiming this to be a traditional risotto, however, if you are looking for something equally delicious but less than half the effort, this baked version will do just the trick!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 3 tbsp olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 300 g risotto rice
  • 750 ml vegetable stock
  • 4 vines cherry tomatoes
  • 150 g vegan green pesto
  • sea salt & freshly ground black pepper
  • to serve: vegan parmesan cheese, extra pesto

Instructions

  1. Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
  2. Heat 2 tbsp of olive oil in a large oven-proof pan or cast iron pot over a medium heat. Once hot, add the onion and fry for 8-10 minutes, or until soft and translucent. Add the garlic and fry for a further minute or so, just to soften.

  3. Increase the heat slightly and add the rice. Stir for a minute or so, then add the stock and a good pinch of salt and black pepper. Continue to stir until the stock comes to a boil.

  4. Cover the pan first with a tea towel, then a tightly fitting lid (this is important for keeping the heat in!). Bake for 25-30 minutes, or until the rice is tender.

  5. Meanwhile, place the vine tomatoes on a baking tray, drizzle with the remaining olive oil and season with a pinch of salt and black pepper. Roast for 10 minutes, alongside the risotto, until soft and charred.

  6. Stir the pesto through the risotto, then taste and adjust the seasoning, Divide between bowls and top with the roasted tomatoes, a little more pesto and a sprinkling of vegan parmesan.