Oven-Baked Tomato Risotto Follow Sam's recipe to create a delicious risotto. This recipe serves 2, but can easily be doubled to serve 4. Ingredients 175g of Arborio rice Punnet of baby plum tomatoes Small pot of sun-dried tomatoes Vegetable stock cube (of your choice) 1 garlic clove 1tbsp of tomato puree Side salad with choice of dressing (optional) to serve Method Preheat your oven to 200 degrees Celsius. Prepare the vegetable stock in a jug using boiling water. Roughly chop the sun-dried tomatoes and pop them in. Stir well and set aside. Heat a small amount of oil in a sauce pan. Peel and finely chop the shallot and garlic then add both to the pan to cook and soften. Reduce to a medium heat, add the tomato puree and Arborio rice. Cook for a further 1-2 minutes. Pour the stock mix and punnet of plum tomatoes into the pan and gently bring to the boil. Transfer the partly cooked risotto into an ovenproof dish, tightly cover with tinfoil and bake on the top shelf of the oven for 25 minutes or until the liquid has been absorbed. Plate and serve with a side salad if desired. Enjoy!