Baked Risotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1/2 leek, finely chopped
• 1 garlic clove, finely chopped
• 1 teaspoon salt
• 180 g arborio rice
• 375 ml chicken stock
• 400 g chopped tomatoes
• 1 cup chopped cooked chicken
• 2 tablespoons sweetcorn
• 1 teaspoon coriander
• 1/2 teaspoon sugar
• 1 tablespoon ketchup
• 1 teaspoon pepper
• 2 ounces parmesan cheese, grated (optional)

Recipe

• 1 put oil into a 3ltr capacity oven dish with lid.
• 2 (preheat oven to 200c/gas6).
• 3 place onto hob, add onion, leak, garlic and salt and stir for approx 5mins until onions are soft.
• 4 add the rice and stir for 1 minute.
• 5 add the stock, a tin of chopped tomatoes, sugar, ketchup and coriander( or herb of your choice, i only added the ketchup to just take off the sharpness of the tomatoes , but omit for your own taste).
• 6 bring this to simmer for 1 minute.
• 7 take off the heat add chicken and sweetcorn.
• 8 (variation on the recipe were for 185g canned tuna( instead of chicken), 1tsp parsley ( instead of coriander)and 3 chopped courgettes ( instead of leak and sweetcorn).
• 9 just use what you have.
• 10 gently give a stir together.
• 11 place in the oven for 30mins.
• 12 top with grated parmesan if desired when serving.
• 13 you now have perfect risotto.
• 14 yes it is this easy!
• 15 enjoy.