Baked Artichoke And Pesto Risotto

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Torn out of a newspaper at some stage - i am making it right now so cannot comment on how it will taste but it seems like a great sort of meal to leave in the oven for the family if you have to go out and leave them to fend for themselves.

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Steps

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Preheat oven to 200c.

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Heat passata and stock in pot - bring to boil.

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Cook onion in olive oil till softened in frypan.

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Add rice and artichokes to onion and stir for 1 -2 minutes.

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Add pesto to hot tomato liquid - stir to combine.

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Put contents of both pots into a casserole with lid.

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Bake 35 minutes.

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Remove lid and stir a few times then re-cover and bake 5 -10 mins more.

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Season and add some grated parmesan and serve.

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Ingredients

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passata, chicken stock, onion, arborio rice, artichokes, pesto sauce, parmesan cheese