I’m absolutely loving traybakes for a simple dinner you can just pop in the oven and forget about while you tackle the more pressing issues on your to do list or just take some time to sit back and chill out with a book or a good tv show.
This Traybake Tomato Risotto may not be traditional but when it still delivers creamy, comforting bowlfuls without the need to stand over the stove stirring for half an hour you can count me in!
I’ve topped my traybake with roasted cherry tomatoes, basil and pumpkin seeds but you could use this recipe as a base for whatever veggies are in season or to your liking.
300g of risotto rice
750ml veg stock
2 spring onions
3 garlic cloves, sliced
2 tbsp of olive oil
salt and pepper
2 bay leaves
300g of cherry tomatoes
seeds, chopped herbs
preheat oven to 200c
Pop garlic, spring onion and 1 tbsp olive oil in roasting tray and roast for 5 mins
Next add rice, stock, salt, pepper, bay leaves and stir, cover with foil and roast for 30 mins
Cover the tomatoes with 1 tbsp olive oil, season and roast in the oven for 15 mins
Top the risotto with the roasted tomatoes and finish with herbs and seeds.