Baked Tomato Rice

Baked Tomato Rice
Our simple take on risotto has just five ingredients and saves a lot of stirring, as you just stick it in the oven.
Serves 4  / 
Prep 15 mins  / 
Cook 35 mins


1. 10 basil leaves
2. 400g can Co-op Italian chopped tomatoes
3. 300g Co-op Italian risotto rice
4. 125g pack Co-op British baby spinach
5. 120g Co-op light soft cheese with garlic and herb


1. Preheat the oven to 200°C/fan 180°C/Gas 6
2. Drizzle 1 tbsp of olive oil in the bottom of a 23cm x 33cm roasting tin, add the basil and pour in the tomatoes
3. Scatter over the rice and pour in 800ml of boiling water
4. Season well, cover with foil and bake for 30 mins, until the rice is tender and the liquid has been absorbed
5. Stir in the spinach and most of the cheese, then leave to stand for 1-2 mins, until the spinach has just started to wilt
6. Dollop the rest of the cheese over the top, then drizzle with 1 tbsp of olive oil
7. To serve, season with black pepper