Easy Tomato Baked Risotto

Name: Easy Tomato Baked Risotto
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 tablespoon butter; 3 shallots; 2 garlic clove; 300 g Risotto (arborio) rice; 700 ml vegetable stock; 400 g chopped tomatoes; 2 tablespoon sun-dried tomato paste; 10 cherry tomatoes; 1 pinch sea salt and ground black pepper; 20 g parmesan; 10 g fresh basil

User Reviews

5.0

69 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
4 servings
Calories
390 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Italian

Easy Tomato Baked Risotto

Leo Hart

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This Baked Risotto is made using mostly store cupboard ingredients and is comfort food the whole family will love.

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Ingredients

Servings

3 tablespoon butter
3 shallots peeled and diced
2 garlic clove crushed
300 g Risotto (arborio) rice
700 ml vegetable stock
400 g chopped tomatoes canned
2 tablespoon sun-dried tomato paste
10 cherry tomatoes quartered
1 pinch sea salt and ground black pepper
20 g parmesan or vegetarian/vegan alternative
10 g fresh basil finely chopped

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Instructions

Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
Add 3 tablespoon Butter to a large oven and hob proof pan (that has a lid) and once melted, add 3 Shallots and 2 Garlic clove. Gently cook for 3-4 minutes until softened.
Add 300 g Risotto (arborio) rice and stir and gently cook for 1 minute.
Add 700 ml Vegetable stock, 400 g Chopped tomatoes, 10 Cherry tomatoes, 2 tablespoon Sun-dried tomato paste and 1 pinch Sea salt and ground black pepper and stir well. Put the lid on the pan and put into the oven for 40 minutes, stirring half way through.
Add 20 g Parmesan and 10 g Fresh basil and stir. Serve immediately.

Notes

When you check the risotto half way through, if it is looking a little too dry then you can add some extra stock. You want there to still be a little liquid in it when serving so it is a little saucy.
If your risotto is still too watery, then put it back in the oven for another 5-10 minutes until some of the stock has absorbed.
You could swap 150ml of the stock for white wine.
Save yourself some time and swap the shallots for onions and use frozen.
You can swap the parmesan for any grated cheese that melts well.
A couple of teaspoons of pesto stirred in just before serving add loads of flavour.

Nutrition Information

Show Details

Serving 1portion Calories 390kcal (20%) Carbohydrates 64g (21%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 26mg (9%) Sodium 1158mg (48%) Potassium 400mg (11%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1382IU (28%) Vitamin C 21mg (23%) Calcium 112mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 390 kcal

% Daily Value*

Serving	1portion
Calories	390kcal	20%
Carbohydrates	64g	21%
Protein	9g	18%
Fat	12g	18%
Saturated Fat	6g	30%
Cholesterol	26mg	9%
Sodium	1158mg	48%
Potassium	400mg	9%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	1382IU	28%
Vitamin C	21mg	23%
Calcium	112mg	11%
Iron	5mg	28%