Easy baked tomato risotto

• butter↗25g g
• onion↗1

  chopped

• garlic cloves↗3

  pressed

• risotto rice↗300g g
• vegetable or chicken bouillon cube1

  or use 700 ml fresh stock

• cherry tomatoes↗400g can g
• parmesan or vegetarian alternative↗50g g

  grated

• basil↗small handful of

  leaves gathered

• scale
• measuring jug
• cutting board
• sharp knife
• garlic press
• can opener
• grater
• велика жаростійка каструля з кришкою
• дерев’яна ложка
• рукавички для духовки

Step-by-step instructions

1. 1

   Before starting, review our weighing and measuring skills guide. Preheat the oven to 200 °C/180 °C with convection/gas 6. Melt the butter in a large oven‑safe skillet over medium heat and sauté the onion for 3‑4 minutes until it begins to soften. Add the garlic and cook for another minute, stirring constantly. Add the rice and stir well to coat it with the buttery onion.

2. 2

   If you are using a bouillon cube, bring the kettle to a boil. Place the bouillon cube in a measuring jug and carefully add 700 ml of hot water from the kettle, stirring until the cube dissolves. If you are using fresh stock, warm it in a saucepan over low heat until steam appears.

3. 3

   Add the cherry tomatoes and hot stock to the rice, season with salt and pepper, and stir.

4. 4

   Cover tightly with a lid and bake for 20 minutes. Carefully remove from the oven using gloves and stir—the rice should be almost done, with a slight al dente texture. At this stage the risotto may appear quite liquid.

5. 5

   Stir in most of the cheese, mix, cover again and let stand for 3‑4 minutes. Sprinkle the remaining cheese and basil before serving.