Oven-baked Tomato Risotto


1 ½ cups arborio rice
2 punnets Bellino snacking tomatoes, cut in half
1 onion, finely chopped
1 stick celery, finely chopped
2 garlic cloves, chopped
3-4 cups chicken or vegetable stock
1 small bunch parsley, chopped
3 tbsp olive oil
Salt and pepper
100g feta cheese, crumbled
¼ cup pepitas, toasted


Preheat oven to 180°C, on a baking tray, lay bellino tomatoes in one layer, drizzle with 1 tablespoon olive oil, salt, pepper, bake until well roasted (about 20 minutes).

In a saucepan, heat 2 tablespoons olive oil, add onion and cook for 2-3 minutes, then add garlic, cook for 1-2 minutes before adding celery, cook until soft. Add rice to the pan and stir well.  

Add the roasted tomatoes, stock and half the parsley, combine well. Cover with a lid or transfer to an ovenproof dish, place in the oven for 30-35 minutes, until liquid is absorbed and rice is tender.

Serve sprinkled with extra parsley, feta cheese and toasted pepitas.