Super Cheesy Oven-Baked Tomato Risotto with Rocket Salad

Updated at: Thu, 17 Aug 2023 02:56:07 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle. Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Pour the boiling water for the stock (see ingredients for amount) into a measuring jug with the veg stock paste. Stir well and set aside.

Step 2

Heat a drizzle of oil in an ovenproof saucepan on medium-high heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). When hot, add the onion and cook until softened, 3-4 mins. Stir in the garlic and tomato puree and cook for 1 min more. Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Step 3

Pour the stock into the rice and stir well to combine. Add the baby plum tomatoes and bring back to the boil. Pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. Meanwhile, grate the Cheddar cheese.

Step 4

While the risotto bakes, put the rocket in a bowl and set aside.

Step 5

Halve the lemon and squeeze the juice into a large bowl. Add the honey and olive oil and whisk together

Step 6

When the risotto is ready, remove it from the oven and mix in the sun-dried tomato paste, Cheddar, hard Italian style cheese and a knob of butter (if you have any). Season to taste with salt and pepper if needed. TIP: Add a splash of water if needed.

Step 7

Drizzle the pesto dressing over the rocket and toss to coat. Serve the risotto in bowls with the salad alongside. Enjoy!

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