Baked Artichoke And Pesto Risotto

1. Preheat oven to 200°C.

2. Heat passata and stock in pot - bring to boil.

3. Cook onion in olive oil till softened in frypan.

4. Add rice and artichokes to onion and stir for 1 -2 minutes.

5. Add pesto to hot tomato liquid - stir to combine.

6. Put contents of both pots into a casserole with lid.

7. Bake 35 minutes.

8. Remove lid and stir a few times then re-cover and bake 5 -10 mins more.

9. Season and add some grated parmesan and serve.

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Nutrient	Quantity
Total fats	29.608 g
Protein	20.0489 g
Carbohydrates	38.2447 g
Energy	500.14 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.016 g
Water	609.4534 g
Aspartic acid	0.1456 g
Calcium, Ca	243.98 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0132 g
Lutein + zeaxanthin	793.66 g
Fiber, total dietary	3.854 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0044 g
Fatty acids, total saturated 22:0	0.0416 g
Carotene, beta	580.57 g
Niacin	8.1183 mg
Vitamin A, RAE	53.31 g
Fatty acids, total trans-polyenoic	0.1657 g
Arginine	0.1664 g
Riboflavin	0.9029 mg
Fatty acids, total polyunsaturated 15:0	0.041 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.7988 g
Fatty acids, total saturated 20:1	0.2006 g
Glutamic acid	0.4128 g
Sodium, Na	1072.69 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6225 g
Total lipid (fat)	29.608 g
Manganese, Mn	0.5756 mg
Fructose	2.064 g
Proline	0.0192 g
Fatty acids, total saturated 16:0	3.8898 g
Fatty acids, total polyunsaturated 16:1 t	0.0113 g
Fatty acids, total saturated 8:0	0.0378 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.0133 g
Sucrose	1.584 g
Choline, total	53.92 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0258 g
Fatty acids, total polyunsaturated 18:1 t	0.0731 g
Sugars, total	18.3559 g
Serine	0.0336 g
Fatty acids, total saturated 10:0	0.0964 g
Fatty acids, total saturated 18:0	1.1106 g
Fatty acids, total saturated 20:4 undifferentiated	0.0598 g
Vitamin B-6	0.5686 mg
Selenium, Se	11.36 g
Ash	5.789 g
Fatty acids, total saturated 18:1 undifferentiated	15.8493 g
Pantothenic acid	1.2678 mg
Phenylalanine	0.04 g
Fatty acids, total polyunsaturated 22:1 c	0.0025 g
Copper, Cu	0.372 mg
Betaine	0.16 mg
Thiamin	0.3487 mg
Retinol	4.8 g
Methionine	0.0032 g
Iron, Fe	1.7031 mg
Carbohydrate, by difference	38.2447 g
Phosphorus, P	347.99 mg
Folate, total	64.48 g
Tocopherol, gamma	4.4037 mg
Fatty acids, total saturated 4:0	0.0775 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0013 g
Fatty acids, total saturated 22:1 undifferentiated	0.0025 g
Alanine	0.0336 g
Cholesterol	14.4 mg
Valine	0.0336 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0057 g
Fatty acids, total saturated 18:2 undifferentiated	4.0744 g
Glycine	0.04 g
Glucose (dextrose)	3.2969 g
Fatty acids, total saturated 14:0	0.4096 g
Zinc, Zn	1.7819 mg
Isoleucine	0.0224 g
Tocopherol, delta	0.1197 mg
Fatty acids, total saturated 12:0	0.1121 g
Fatty acids, total polyunsaturated	5.1736 g
Fatty acids, total saturated 14:1	0.0365 g
Fatty acids, total polyunsaturated 17:1	0.0227 g
Leucine	0.04 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0353 g
Tocotrienol, alpha	0.064 mg
Fatty acids, total trans-polyenoic 18:3i	0.131 g
Vitamin A, IU	990.32 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0025 g
Folate, DFE	54.4 g
Tryptophan	0.0224 g
Vitamin C, total ascorbic acid	12.8 mg
Phytosterols	24 mg
Fatty acids, total polyunsaturated 16:1 c	0.1833 g
Galactose	0.0945 g
Fatty acids, total polyunsaturated 18:1 c	13.4316 g
Fatty acids, total saturated 20:0	0.1046 g
Fatty acids, total saturated 6:0	0.0624 g
Starch	1.386 g
Lactose	3.7422 g
Tyrosine	0.0224 g
Vitamin K (phylloquinone)	96.793 g
Fatty acids, total saturated	6.0621 g
Histidine	0.0224 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0365 g
Fatty acids, total monounsaturated	16.772 g
Threonine	0.0336 g
Folate, food	64.48 g
Fatty acids, total polyunsaturated 17:0	0.0328 g
Fatty acids, total polyunsaturated 24:0	0.022 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0013 g
Cryptoxanthin, beta	10.08 g
Vitamin E (alpha-tocopherol)	4.7561 mg
Fatty acids, total trans	0.2507 g
Fatty acids, total trans-monoenoic	0.0851 g
Magnesium, Mg	64.81 mg
Lysine	0.0624 g
Potassium, K	1090.4 mg
Fatty acids, total polyunsaturated 24:1 c	0.0132 g
Cystine	0.0064 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	64	14.944	0.16
Pesto sauce	4 tablespoons	263.34	6.3567	23.688
Parmesan cheese	0	0	0	0
Arborio rice	1.5 1/2	0	0	0
chicken stock	2 cups	172.8	16.944	5.76
artichoke	1 can	0	0	0
tomato passata	2 cups	0	0	0