Baked Artichoke And Pesto Risotto - cooking recipe

Ingredients

2 cups tomato passata
2 cups chicken stock
1 onion, finely chopped
1 1/2 cups arborio rice
1 (400 g) can artichokes, sliced up
4 tablespoons ready made pesto sauce
parmesan cheese

Preparation

Preheat oven to 200\u00b0C.
Heat passata and stock in pot - bring to boil.
Cook onion in olive oil till softened in frypan.
Add rice and artichokes to onion and stir for 1 -2 minutes.
Add pesto to hot tomato liquid - stir to combine.
Put contents of both pots into a casserole with lid.
Bake 35 minutes.
Remove lid and stir a few times then re-cover and bake 5 -10 mins more.
Season and add some grated parmesan and serve.