Easy Tomato Baked Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
390 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Easy Tomato Baked Risotto
Description
Easy Tomato Baked Risotto brings together arborio rice, canned chopped tomatoes, sun-dried tomato paste, and cherry tomatoes, creating a tomato-forward risotto baked in the oven. After sautéing shallots and garlic in butter, the rice is briefly stirred in before being combined with vegetable stock, tomatoes, and seasonings. Covered and baked, the risotto gently absorbs the liquids, delivering a consistent, creamy texture without constant stirring. Adding parmesan cheese and fresh basil just before serving enriches the flavor and adds freshness.
The recipe involves a blend of canned and sun-dried tomatoes for a robust tomato flavor, balanced by the creaminess of butter and parmesan. The quartered cherry tomatoes provide bursts of brightness and varied texture. The oven method simplifies risotto preparation by allowing even cooking with minimal attention.
This risotto can be enjoyed as a standalone vegetarian dish or as a side accompaniment alongside grilled meats or roasted vegetables. The fresh basil at the end lifts the richness and adds aroma.
If the risotto looks dry halfway through baking, extra stock can be added. For a bit more complexity, a portion of the vegetable stock can be replaced with white wine. Parmesan cheese can be substituted with other melting cheeses, and stirring in a bit of pesto just before serving enhances the flavor.
Ingredients
- 3 tablespoon butter
- 3 shallot peeled and diced
- 2 garlic crushed, clove
- 300 g arborio rice used for risotto
- 700 ml vegetable stock
- 400 g tomato canned, chopped
- 2 tablespoon sun-dried tomato paste
- 10 cherry tomato quartered
- 1 pinch sea salt
- 1 pinch black pepper
- 20 g parmesan or vegetarian/vegan alternative
- 10 g basil finely chopped, fresh
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
- Add extra stock during baking if the risotto appears too dry to maintain a saucy texture.
- If risotto is too watery when done, continue baking uncovered for 5-10 minutes to absorb excess liquid.
- Substitute up to 150ml of vegetable stock with white wine for added flavor.
- Shallots can be replaced with onions or frozen shallots for convenience.
- Use any grated cheese that melts well if parmesan is unavailable.
- Stir in a few teaspoons of pesto just before serving to enhance the overall flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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