Easy cheesy baked risotto

One-pot risotto in less than an hour! This is a simple recipe that even the fussiest of eaters will love.
 
INGREDIENTS

• 1 tablespoon of olive oil
• 1 onion
• Handful Cherry tomatoes (cut in half)
• 1.5 cups Aborio rice
• 5 cups chicken or vegetable stock (liquid)
• 1/2 - 1 cup grated parmesan cheese (or other cheese)
• 1 tablespoon of butter (or margarine)
• Salt + pepper to taste

METHOD

1. Preheat the oven to 170c (fan-forced)
2. In a saucepan saute the onion in olive oil
3. Pour onion into casserole or oven dish
4. Add the rice and stir thoroughly
5. Add 4.5 cups of the chicken stock
6. Cover and place into the oven on the centre rack. Bake for 45 minutes
7. Remove the risotto from the oven. Add the remaining ½ cup of chicken stock, parmesan cheese, and butter and stir. The texture should be oozy, not stiff. Add extra stock if necessary.
8. Season with salt and pepper. Sprinkle with extra parmesan cheese to taste.

 
 

---