BAKED TOMATO RISOTTO
Steps:
- Grease a 22cm x 29cm ovenproof dish (8 cup capacity).
- Heat oil in a large saucepan. Add onion and rice. Cook, stirring, for 2 mins. Stir in stock and soup. Bring to boil and simmer, stirring occasionally for 10 minutes. Remove from heat. Stir in cream, eggs and half the cheese.
- Squeeze out excess moisture from spinach. Stir into rice mixture. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with remaining cheese.
- Cook, uncovered, in a moderate oven (180C) for 35 mins or until rice is tender. Stand for 5 mins before cutting.
- Serve risotto with mixed salad. Garnish with fresh basil.
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