Baked Tomato Risotto


1 Pound Ripe Plum Tomatoes, Sliced

1 Garlic Clove, Crushed

2 Tablespoons Pacifica Tuscan Herb Avocado Oil

1 Onion, Finely Chopped

1 1/2 Cups Risotto Rice

1 1/2 Cups Hot Vegetable Stock

Salt and Freshly Ground Black Pepper

4 Tablespoons Prepared Basil Pesto

Shavings of Fresh Parmesan Cheese


Preheat oven to 325 degrees. Sprinkle tomatoes with salt and pepper, place in a roasting pan with the garlic and bake for 1 hour. Heat the Pacifica Tuscan Herb Avocado Oil in a saucepan, add onion and lightly sauté until golden. Stir in the rice, add 1/2 cup of hot stock, then stir and allow the rice to absorb the stock. Add more stock, stir and simmer until absorbed. Repeat until you have used all the stock. Taste and adjust the seasoning. Serve topped with the baked tomatoes, a spoonful of basil pesto and some shavings of fresh Parmesan.

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