Healthier Roasted Tomato Risotto

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15 Ingredients

Number of servings

4

1 large brown onion, finely chopped
3 cloves garlic, crushed
3/4 cup freekeh
3/4 cup arborio rice
400grams no-added-salt diced tomatoes
1 cup salt-reduced chicken stock, heated
500grams cocktail truss tomatoes, snipped to create 4 bunches
320grams Mix-a-Mato® tomatoes
2tablespoons balsamic vinegar
60grams baby rocket leaves
1/2 bunch basil, leaves picked
40grams parmesan, grated
375grams light smooth ricotta
5milliliter extra virgin olive oil cooking spray
1tablespoons extra virgin olive oil

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Nothing says comfort food like a warming risotto – and this healthier dish topped with roasted tomatoes, ricotta and rocket pesto will certainly hit the spot.

Method

Step 1 of 4

Preheat oven to 200°C/18°0C fan-forced. Spray onion with oil. Heat a 2L (8-cup) flameproof ovenproof baking dish. Heat dish over medium heat. Add onion and 2 crushed garlic cloves and cook, stirring, for 2 minutes or until slightly softened. Stir in freekeh and stir until combined.

Step 2 of 4

Add canned tomato, stock and 1 cup hot water to freekeh and stir to combine. Cover, then bake for 10 minutes. Stir in the rice, then cover and bake for a further 40 minutes or until rice is tender and most of the liquid has been absorbed. Remove from oven. Season with pepper.

Step 3 of 4

Meanwhile, line a baking tray with baking paper. Place cocktail truss tomatoes on prepared tray. Spray with oil and drizzle with balsamic vinegar. Season with pepper. Roast for 10 minutes or until tomatoes have collapsed slightly. Remove from oven.

Step 4 of 4

Stir Mix-a-Mato® tomatoes through risotto. Process rocket and basil in a small food processor until finely chopped. Add remaining garlic, parmesan, oil and 1/4 cup water and process until combined. Season with pepper. Serve risotto topped with roasted truss tomatoes, ricotta and rocket pesto.