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Oven-baked tomato risotto with runny brie

Jessica Brook
Jessica Brook

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Oven-baked tomato risotto with runny brie.
Oven-baked tomato risotto with runny brie.Jeremy Simons

Nothing like some gooey brie cheese folded through it to make a midweek vegie risotto feel special.

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Ingredients

  • 2 tbsp olive oil

  • 50g unsalted butter, chopped

  • 4 garlic cloves, crushed

  • 2 eschalots (French shallots), finely chopped

  • 1 cup dry white wine

  • 2 tbsp tomato paste

  • 1 1/2 cups arborio rice

  • 400g can crushed tomatoes

  • 285g jar piquillo peppers, drained and chopped

  • 3 cups vegetable stock, warmed

To serve

  • 1/4 cup finely grated parmesan

  • 250g ripe triple cream brie, sliced

  • basil leaves 

  • chervil leaves

  • chilli flakes

Method

  1. Step 1

    Preheat the oven to 180C fan-forced (200C conventional). Heat oil and butter in a large ovenproof saucepan over a high heat. Add the garlic and eschalot and cook, stirring, for 4 minutes. Add the wine and tomato paste and bring to a simmer.

  2. Step 2

    Add the rice, tinned tomatoes, piquillo peppers and stock. Cover with a lid or foil, and place on a baking tray. Bake for 30 minutes, or until or until most of the stock has absorbed and the rice is al dente. 

  3. Step 3

    Serve with parmesan, brie, herbs and chilli flakes.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/ovenbaked-tomato-risotto-with-runny-brie-20220928-h26s5m.html