Risotto with baked tomatoes

:: I like to have some easy and fast dinners up my sleeve and this is oven baked risotto
 and pure vegetarian with tomatoes ::

  
  { Preparation & Cooking Time : 20 Min }
         Difficulty : Easy
        Meal Type : Rice Veg
              Serves : 2-4
            Cuisines : RUSSIAN


   Ingredients 
 • 400 grams - Rice (Arborio)
 • 1.6 liters - vegetable broth
 • 400 grams - tomatoes (small)
 • 25 grams - butter
 • 2 tablespoon - olive oil
 • 1 teaspoon - asafoetida
 • 50 grams - Parmesan cheese (grated) 
 • 1 handful - Basil, finely torn

      Preparation Method
1. First Sprinkle the tomatoes with olive oil and bake in the oven at about 200 c, for
  20 minutes. Pull out the tomatoes, allow to cool and remove skin from them.

2. Now melt the butter in the cooking pot, pour in the olive oil, and hot oil to fry the 
  rice grains with asafetida within 5 minutes and Add peeled tomatoes. During this time,
  boil the broth.

3. Pour some boiling broth in the Cauldron. Stir over low heat. When the rice absorbs this
  portion of broth, add the following. And so until rice is not "take over" the whole stock.

4. Finally season with salt, black pepper. Sprinkle with Basil and grated cheese. 
  Serve immediately !!

      
      ENJOY