Super Cheesy Oven-Baked Tomato Risotto with Baby Leaf Salad
Our Super Cheesy Oven-Baked Tomato Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Prep: 45 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 1 echalion shallot
- 1 garlic clove
- 20 gr vegetable stock paste
- 30 gr tomato puree
- 1 sachet mixed herbs
- 175 gr risotto rice
- 125 gr cherry tomatoes
- 60 gr mature cheddar cheese
- 0.5 lemons
- 25 gr sun-dried tomato paste
- 40 gr grated hard italian style cheese
- 50 gr baby leaf mix
- 500 ml boiled water for the stock
- 1 tsp sugar for the dressing
- 1 tbsp olive oil for the dressing
- 1 echalion shallot
- 2 garlic cloves
- 30 gr vegetable stock paste
- 60 gr tomato puree
- 1 sachet mixed herbs
- 260 gr risotto rice
- 190 gr cherry tomatoes
- 90 gr mature cheddar cheese
- 0.75 lemons
- 50 gr sun-dried tomato paste
- 60 gr grated hard italian style cheese
- 75 gr baby leaf mix
- 750 ml boiled water for the stock
- 1.5 tsp sugar for the dressing
- 1.5 tbsp olive oil for the dressing
- 2 echalion shallots
- 2 garlic cloves
- 40 gr vegetable stock paste
- 60 gr tomato puree
- 2 sachets mixed herbs
- 350 gr risotto rice
- 250 gr cherry tomatoes
- 120 gr mature cheddar cheese
- 1 lemon
- 50 gr sun-dried tomato paste
- 80 gr grated hard italian style cheese
- 100 gr baby leaf mix
- 1000 ml boiled water for the stock
- 2 tsp sugar for the dressing
- 2 tbsp olive oil for the dressing
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Boil your kettle, then pour the boiled water for the stock (see pantry for amount) into a measuring jug with the veg stock paste. Stir well to combine - this is your veg stock. - Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, fry the shallot until softened, 3-4 mins. Stir in the garlic, tomato puree and mixed herbs and cook for 1 min more. Add the rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.
- Stir your veg stock into the rice and mix to combine. Add the 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 stock has been absorbed, 20-25 mins.
Meanwhile, grate the Cheddar cheese. - While the risotto bakes, halve the lemon (see ingredients for the amount) and squeeze the lemon juice into a large bowl.
Add the sugar and olive oil for the dressing (see pantry for both amounts) to the bowl and mix together. Set aside. - When the risotto is ready, remove it from the oven and mix in the sun-dried tomato paste, a squeeze of lemon, 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 to loosen the risotto if needed. - Add the baby leaves to the bowl of dressing and toss to coat.
Share the risotto between your plates or bowls and serve with the salad alongside. Sprinkle over the grated Cheddar to finish.
Enjoy!