Oven-Baked Tomato Risotto and Garlic Bread

Meanwhile, boil a full kettle.

Peel and grate the garlic (or use a garlic press). Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside. 

Hide the Veg: Once cooked, add the roasted tomatoes, pepper and onion to a blender. Blitz until smooth,1-2 mins. If you don't have a blender, set the veg aside in a small bowl. You can stir in the baked veg into the risotto at the end if preferred.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Add the remaining garlic and stir-fry for 1 min more.

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the blended veg, boiled water for the risotto and sugar for the sauce (see pantry for both amounts) and the white wine stock powder. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

When the risotto is nearly ready, bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.

When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, butter (see pantry for amount) and sun-dried tomato paste.

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.