Annie Bell’s oven-baked tomato quinoa risotto recipe

This wholegrain risotto has a healthier edge over white rice ones, while being every bit as comforting. It’s an easy one-pot dish that makes a great veggie main. You could also serve some roasted veg on top.

oven baked tomato quinoa risotto
Andrew Burton

SERVES 4

800g ripe tomatoes
2 tbsp extra virgin olive oil, plus extra to serve
1 red onion, peeled and finely chopped
300g quinoa
150ml white wine
800ml-900ml vegetable stock
Sea salt, black pepper
10g freshly grated parmesan or vegetarian Italian hard cheese
1 heaped tbsp tomato pesto or harissa (eg Belazu Rose Harissa)
Green leaves (such as lamb’s lettuce or rocket), to serve

  1. Preheat the oven to 170C/150C fan/gas 31⁄2. Bring a medium-large pan of water to the boil, cut out a cone from the top of each tomato to remove the core, then, to remove the skins, plunge the tomatoes into the boiling water for about 20 seconds then into cold water. Slip off the skins and coarsely chop the flesh.
  2. Heat the oil in a large cast-iron casserole over a medium heat and fry the onion for a few minutes until translucent. Add the tomatoes to cook for a few minutes longer, stirring frequently until they start to become mushy. Stir in the quinoa and the wine to simmer for a couple of minutes, then add the stock and season. Bring to the boil, cover and cook in the oven for 25 minutes.
  3. Stir in the cheese, dollop over the pesto and fold a few times to streak it. Serve with extra oil drizzled over and a pile of leaves.