Simple Ovenbaked tomato & Goatscheese Risotto

Risottos don’t have to have you slogging over the stove top. Ovenbaking them is quick and easy and hands-off. I love this veggie option any night of the week. Tomato and goatscheese are a match made in heaven, add in some torn basil and you have the perfect dish that will nourish your whole family in under 30 minutes.

Ovenbaked tomato and goatscheese risotto

Takes 30 mins

Serves 2

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Ingredients:

60g butter

1 onion, diced (can be brown or red)

3 garlic cloves, minced

4 sprigs basil, finely chop the stalks and keep leaves for serving

1 Cup arborio rice

1 tbsp apple cider vinegar

2 cups boiling water or stock/broth

1 stock cube (ensure maltodextrin free) - leave out if using stock

60g parmesan cheese, finely grated

6 medium tomatoes, quartered

1 lemon, squeezed

salt and pepper

60g soft goats cheese, crumbled

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Method:

1. Preheat oven to 200c. Prepare all ingredients.

2. In a large frying pan, medium heat, melt 2/3 of the butter, add onion and fry for 2-3 minutes until fragrant.

3. Add garlic and basil stalks and fry for 2-3 minutes.

4. Add rice and coat in the buttery onion mix for 1 minute. Then add the apple cider vinegar and coat the rice.

5. Add stock or boiling water crumble stock cube in. Stir well. Bring to the boil (if needed)

6. Tip risotto mix into an oven proof dish. Add tomatoes. Cover with foil or lid if it has one. Place in oven for 20 minutes until rice is al-dente and liquid has been absorbed.

7. Once cooked stir through parmesan, remaining butter and lemon, season with salt and pepper to taste. Add basil leaves and stir in, followed by crumbled goats cheese. Serve with big green salad or steamed beans.