Oven-baked tomato risotto with runny brie

Name: Oven-baked tomato risotto with runny brie
Cook time: 1 h
Yield: 4
Cuisine: Italian
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

Jessica Brook

September 28, 2022

Oven-baked tomato risotto with runny brie.Jeremy Simons

easyTime:30 mins - 1 hourServes:4

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

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

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.
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.
Step 3
Serve with parmesan, brie, herbs and chilli flakes.