Comfort food: Baked Risotto
This works well if you are feeling frazzled and want something to soothe your nervous system. It’s nutritious, but mainly it’s just comforting! The smells from the oven as it cooks are soothing and there is very little work involved - the oven does it all. Use the baking time to do something nice for yourself…
Passata removes the tomato skins, making them less likely to irritate the gut. Paprika is high in B6, an essential nutrient often low in autoimmunity.
This recipe is part of the Comfort Food series - find out more here.
Baked risotto
Feeds 2, 10 mins prep + 25 mins baking
Ingredients
300g risotto rice
roughly 750ml stock
1 onion, diced
1 garlic clove, finely chopped
200ml passata
small jar olives, chopped
a handful of capers (optional)
a few artichoke hearts (optional)
1 tsp paprika
olive oil
Method
Sauté the chopped onion in olive oil for 3-4 minutes
Add the risotto rice and stir well to coat in the oil.
Add the garlic and paprika, stir well.
Add the passata and the stock. The liquid should reach a level around 1-2 inches above the rice. Adjust as necessary.
Add the olives, capers and artichoke hearts, if using.
Bring to a simmer then turn off the heat and put the lid on the pot.
Put the pot in the oven for 25 minutes at 160 degrees..