A really simple creamy tomato risotto that kids love and it is easy to adapt. No need to stand over the hob stirring a risotto, as it can all be done in the oven. This oven Baked Risotto is made using mostly store cupboard ingredients and is comfort food the whole family will love.
We are big fans of family friendly comfort food, and even better when it's as easy to make as this baked risotto is. Just a few minutes prep on the hob, and then let it bubble away in the oven. Although this isn't a traditional risotto, which would be done on the hob, it's a great time saving hack on a delicious Italian classic.
Why you will love it
- Easy comfort food
- Uses mostly store cupboard ingredients
- Kids love it
- Easy to adapt
- Can be made vegan
- Rice - We used arborio rice as that gives the best creamy risotto. However, you could use any rice.
- Tomatoes - Tinned, fresh and sun-dried have gone in to this baked risotto. To make it budget friendly you could just use tinned tomatoes.
- Shallots and garlic - You could use a small chopped onion if you don't have shallots.
- Parmesan - You can use any cheese that melts well, like a mature cheddar or mozzarella.
- Stock -Keep it vegetarian by using a vegetable stock. If making this for young children, then use a low salt stock.
- Basil - This adds a nice freshness to the finished dish. You could swap it for fresh parsley.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Add the butter to a large oven and hob proof pan (that has a lid) and once melted, add the shallots and garlic. Gently cook for 3-4 minutes until softened.
Two: Add the rice and stir and gently cook for 1 minute.
Three: Add the stock, tinned tomatoes, cherry tomatoes, sun-dried tomato paste and salt and pepper and stir well. Put the lid on the pan and put in a preheated oven at 190°C/375°F/Gas 5 for 40 minutes, stirring half way through.
Four: Add the parmesan and basil and stir.
The great thing about this baked risotto recipe is that it is easy to adapt. Use it as a tomato packed base recipe and then add extra ingredients depending on what your family love. Here are some other additions that work really well.
- Cooked chopped bacon
- Chorizo (cook it at the same time as the shallots)
- Frozen peas
- Chopped sun-dried tomatoes
- Leftovers shredded chicken from our Slow Cooker Whole Chicken.
- Shittake and chestnut mushrooms
- Grilled cod or salmon
- Roasted butternut squash
- Grilled king prawns
For best results, use arborio rice to make this. It will ensure that you get a really creamy baked risotto. However, if you wanted to give this dish a nutrient boost, then you could swap it for brown rice. Please note that cooking times and nutritional values will vary though.
This tomato risotto is a really filling and hearty dish as it is, so you don’t need to add much more too it. However, if you are cooking it for a few people, you could serve it with some homemade garlic bread and a big green salad.
Risotto is always best made fresh, however if you do have some leftover then you can store it covered in the fridge for up to two days. Make sure that you follow food safety guidelines for cooked rice - do not leave it at room temperature and cool it very quickly. You then need to make sure to reheat it fully before serving.
We wouldn’t recommend freezing risotto, because the rice becomes really hard when frozen and the texture just isn’t right when it is defrosted and reheated.
To make a vegan version of this, swap the buttery spread for oil, or a vegan alternative to butter. You can then use your favourite vegan cheese alternative.
• 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.
More risotto recipes
Easy Tomato Baked Risotto
- 3 tablespoon Butter
- 3 Shallots - peeled and diced
- 2 Garlic clove - crushed
- 300 g (1.5 cups) Risotto (arborio) rice
- 700 ml (3 cups) Vegetable stock
- 400 g (14 oz) Chopped tomatoes - canned
- 2 tablespoon Sun-dried tomato paste
- 10 Cherry tomatoes - quartered
- 1 pinch Sea salt and black pepper
- 20 g (0.25 cups) Parmesan - or vegetarian/vegan alternative
- 10 g (0.33 cups) Fresh basil - finely chopped
- 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 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.
- 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.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.