1. Preheat the oven to 180 fan forced. Meanwhile, in a large iron pot, add oil, onion, and garlic. Simmer until golden.
2. Stir in tomato paste with a wooden spoon, add the rice, and stir for another 2 minutes.
3. Add water and cook whilst stirring occasionally, until the water has reduced by half. Add stock and canned tomatoes, bring to boil.
4. Place the pot in the oven for 20 minutes. Stirring after 10 minutes.
5. Remove from the oven and stir in butter and Parmesan.
*Disclaimer: prices correct as at 30.06.2023. Prices are the average of major national supermarket retailers and are subject to change – contact individual retailers for further information. Prices shown are full unit price, not per serve.
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