Baked Puttanesca Risotto

Ingredients:

• 2-3 TBsp olive oil
• 4 garlic cloves crushed
• 2 cups Arborio rice
• 1/3 cup tomato paste
• 1 TBsp balsamic vinegar
• 5 1/2 cups vegetable stock
• 1 TBsp salted butter
• 1 cup black olives
• 1 TBsp capers
• 30 gms Parmesan grated
• Chilli flakes
• salt and pepper to taste
• Handful of parsley chopped

Instructions:

1. Preheat oven to 180C.
2. In an oven proof large pot or pan heat the olive oil.
3. Cook the garlic for a few minutes then add the rice.
4. Stir around to coat all the rice.
5. Add tomato paste and chilli flakes (if using.
6. ) Pour in the balsamic vinegar and stir well.
7. Cook for a couple of minutes then add 4 cups of stock.
8. Bring to the boil then place lid on pan 8 place and in oven for 20 minutes.
9. Place back in stove top and add remaining stock, cook until al dente and creamy.
10. Turn off heat and stir in salt and pepper, olives, capers, parsley and butter.
11. Sprinkle over Parmesan and serve hot with a lemon wedge on the side.