Baked Artichoke and Pesto Risotto

May 10, 2023May 10, 20230 14

Baked Artichoke and Pesto Risotto that will leave you craving for more

by The Chefin Main

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

375

Sugar

Fat

12g

Baked Artichoke and Pesto Risotto is a delicious twist on traditional risotto. The creamy rice is mixed with tangy tomato passata, refreshing pesto, and tender artichokes. It's a hearty and satisfying dish that's perfect for colder evenings when you need something warming and comforting.

Instructions

1.	Preheat the oven to 180°C/350°F.
2.	In a large saucepan, heat up the tomato passata and chicken stock until it starts to simmer.
3.	In a separate frying pan, sauté the onions in olive oil until they are caramelized.
4.	Add the arborio rice to the frying pan and stir it around until it is coated in the oil.
5.	Add the tomato and chicken stock mixture to the frying pan and mix it around.
6.	Add in the sliced artichokes and pesto and stir everything together.
7.	Grate parmesan cheese over the mixture and put the frying pan in the oven to bake for 20 minutes, or until the cheese is golden brown.

PROS

This dish is easy to make and packed full of flavor.

The artichokes and pesto give it a unique taste and the parmesan cheese makes it extra indulgent.

It’s perfect for dinner parties or a cozy night in.

CONS

This dish may not be suitable for those on a low-fat or low-carb diet.

HEALTH & BENEFITS

Artichokes are low in calories, high in fiber, and packed with antioxidants.
They have been linked to aiding digestion and even reducing cholesterol levels.
Pesto contains healthy fats and is high in vitamin K, which is important for bone health.

	2 cups tomato passata
	2 cups chicken stock
	1 onion , finely chopped
	1 1/2 cups arborio rice
	1 can artichokes , sliced up
	4 tablespoons ready made pesto sauce
	parmesan cheese