Baked tomato & olive risotto

1.Preheat oven to 400F (200C). Cut tomatoes in half. Squeeze out and discard seeds. Finely chop tomatoes. Mince garlic and finely chop onion. Pit olives, then coarsely chop.

2.Melt butter in a large saucepan over medium heat. Add garlic and onion. Stir often until soft, 3 minutes. Stir in tomatoes and olives. Add rice. Stir to evenly coat, then stir in wine. Stir often until wine is absorbed, 4 to 5 minutes. Then stir in broth and salt.

3.Tightly cover saucepan with a lid or a piece of foil. Bake in centre of preheated oven until rice is tender and all liquid is absorbed, 30 to 40 minutes.

4.While rice is baking, grate cheese and chop basil. When rice is done, remove to a heatproof surface. Stir in cheese and basil. Rice tastes best the day it’s made. Terrific as a vegetarian main course or with roast chicken.

• Make Ahead Follow recipe up to end of step 3. Let cool, then cover and refrigerate overnight. Reheat, covered, in the microwave on medium or in a saucepan over low heat, stirring occasionally, until warm. Add more broth or water, if needed. Continue with step 4.

Nutrients per 1/2 cup (125 mL)

7.9 g protein8.4 g fat23.8 g carbohydrates1.1 g fibre0.6 mg iron188 mg calcium778 mg sodium207 calories• Good source of calcium