Creamy Oven Baked Risotto
Creamy Oven Baked Risotto
Ingredients
- 200 g cherry tomatoes or 4 roma tomatoes, cut into quarters
- 2 zucchini chopped into rounds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon italian seasoning dried
- 1 tablespoon butter
- 1 brown onion finely diced
- 3 cloves garlic finely chopped
- 3 bacon rashers diced
- 1 1/2 cups arborio rice
- 2 1/4 cups chicken stock
- 2 cups parmesan cheese grated
- 1/2 cup parsley leaves chopped
- 1 teaspoon cracked black pepper
Instructions
- Preheat the oven to 200°C. Line a tray with baking paper.
- Place the tomatoes and zucchini rounds on the tray (reserve 1/2 cup of the zucchini rounds and slice them into half moons). Drizzle the tomatoes and zucchini with 2 tablespoons of the olive oil and scatter over the italian seasoning. Roast for 25 minutes until coloured and cooked through. Remove and set aside.
- Meanwhile, heat an ovenproof saucepan over medium heat. Add the remaining olive oil and butter and heat. Then add the onion, garlic and bacon and cook, stirring, for 3–4 minutes. Add the rice to the pan and coat with the onion mix for 2–3 minutes. Then add the chicken stock, half moons of zucchini and 1 cup of the grated parmesan. Stir it all together, place the lid on and bake in the oven for 30 minutes.
- Once the rice has cooked through, remove the risotto and gently stir through the remaining parmesan, the parsley and the pepper. Top the risotto with the roasted tomato and zucchini.
Nutrition
Calories: 721kcalCarbohydrates: 71gProtein: 29gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 56mgSodium: 1133mgPotassium: 392mgFiber: 4gSugar: 4gVitamin A: 1146IUVitamin C: 13mgCalcium: 643mgIron: 5mg
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