Baked Tomato & Olive Risotto

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Baked Tomato & Olive Risotto

 

 

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Preparation: 5 minutes

Cooking: 30 minutes

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4 tsp olive oil

1 onion, chopped

1 clove garlic, crushed

2 cups arborio rice

400 g (14 oz) jar tomato pasta sauce with green and black olives

3 cups vegetable -OR- chicken-style stock

2 cups frozen mixed Mediterranean vegetables (see Note)

1/4 cup chopped basil leaves

2 tablespoons (8 tsp) pine nuts, toasted

 

 

1. Preheat oven to 180 C (350 F) or 160 C (320 F) fan forced.

 

2. Heat oil in a large flameproof casserole or ovenproof saucepan.

Cook onion over moderate heat, stirring, for 4 to 5 minutes or until soft.

 

3. Add garlic and rice and stir for 1 minute.

 

4. Stir in sauce and stock. Bring to the boil; cover. Bake for 20 minutes.

 

5. Remove casserole dish from oven; stir in vegetables. Cover; bake

for 5 minutes more.

 

6. Stir in basil and pine nuts and serve.

 

 

 

NOTE: Use your favourite frozen vegetable mix.

 

 

 

Serves 4.

 

 

 

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Nutrition per serve 2289k3; 12g fat (2g sat); 7g fibre; 13g protein

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