• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Healthy Happy
  • Game Day Recipes
  • About
  • Recipes
  • FREE eBook
  • Contact
  • Subscribe
menu icon
go to homepage
  • Game Day Recipes
  • About
  • Recipes
  • FREE eBook
  • Contact
  • Subscribe
  • Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • search icon
    Homepage link
    • Game Day Recipes
    • About
    • Recipes
    • FREE eBook
    • Contact
    • Subscribe
  • Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • ×

    Hungry Healthy Happy » Recipes » Vegetarian

    Easy Tomato Baked Risotto

    Published: Jan 5, 2021 · Modified: Oct 24, 2021 by Dannii · This post may contain affiliate links · 20 Comments

    242 shares
    • 119
    • 3
    Jump to Recipe
    Diet: Gluten Free / Vegetarian

    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.

    Tomato risotto in a large bowl next to a bowl of pesto.

    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.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • Step by step
    • Add-ins
    • FAQs
    • Extra tips
    • More risotto recipes
    • Recipe
    • Feedback

    Why you will love it

    • Easy comfort food
    • Uses mostly store cupboard ingredients
    • Kids love it
    • Easy to adapt
    • Can be made vegan

    Ingredients needed

    All the ingredients needed to make this recipe laid out on a wooden surface.
    • 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.
    • Butter
    • 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.

    A large cooking pan with melted butter and chopped shallots.

    Two: Add the rice and stir and gently cook for 1 minute.

    Risotto rice cooking in a large pan.

    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.

    Tomatoes and stock added to the risotto rice.

    Four: Add the parmesan and basil and stir.

    Baked risotto with grated Parmesan and chopped basil on it.

    Add-ins

    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
    • Asparagus
    • Spinach
    • Chopped sun-dried tomatoes
    • Leftovers shredded chicken from our Slow Cooker Whole Chicken.
    • Shittake and chestnut mushrooms
    • Pesto
    • Grilled cod or salmon
    • Roasted butternut squash
    • Grilled king prawns
    Tomato risotto with grated cheese and chopped herbs on top.

    FAQs

    Do I have to use risotto rice?

    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.

    What to serve baked risotto with?

    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.

    How to store oven baked risotto?

    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.

    Can you freeze oven baked risotto?

    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.

    How to make vegan baked risotto

    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.

    heart icon

    Extra tips

    • 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

    • Chicken and Pea Risotto
    • Butternut Squash Risotto
    • Mushroom and Spinach Risotto
    • Courgette Risotto

    If you’ve tried this tomato risotto recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Easy Tomato Baked Risotto in a large bowl topped with chopped herbs.

    Easy Tomato Baked Risotto

    This Baked Risotto is made using mostly store cupboard ingredients and is comfort food the whole family will love.
    A circular logo saying GF.
    Gluten Free
    An illustration of a v-shaped plant.
    Vegetarian
    4.97 from 27 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Dinner, Lunch, Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Allergens:
    An illustration of a carton of milk.
    Dairy
    Servings: 4 servings
    Calories: 390kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 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 black pepper
    • 20 g Parmesan - or vegetarian/vegan alternative
    • 10 g Fresh basil - finely chopped

    Instructions

    • 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.
    • Add the rice and stir and gently cook for 1 minute.
    • 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.
    • Add the parmesan and basil and stir.

    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.

    Nutritional Information

    Serving: 1portion | Calories: 390kcal | Carbohydrates: 64g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1158mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1382IU | Vitamin C: 21mg | Calcium: 112mg | Iron: 5mg
    DisclaimerThe 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.

    You'll love these too...

    • The Best Burger Sauce
    • Halloumi Salad
    • Air Fryer Halloumi
    • Chocolate Pots

    Reader Interactions

    Comments

    1. Denay DeGuzman

      February 01, 2021 at 6:29 pm

      5 stars
      This is an amazingly flavorful risotto! The whole family enjoyed it. Next time I'll be doubling the recipe.

      Reply
    2. Cate

      February 01, 2021 at 5:58 pm

      This risotto looks so tasty and easy to make! Perfect for busy nights or meal prepping, thanks for the recipe!

      Reply
    3. Angela

      February 01, 2021 at 5:41 pm

      5 stars
      I love it! Great risotto without standing at the stove forever!

      Reply
    4. Kathryn

      February 01, 2021 at 5:35 pm

      5 stars
      This sounds like the ultimate comfort food! I love the addition of tomatoes in this risotto! I am making this for dinner this week!

      Reply
    5. Kate

      February 01, 2021 at 5:01 pm

      5 stars
      Oh wow, all the gorgeousness of risotto with none of the standing next to the hob stirring for half an hour - just brilliant! Sounds so delicous.

      Reply
    6. Beth

      January 15, 2021 at 4:16 pm

      5 stars
      Yum! This looks so delicious and full of flavor! I can't wait to give this a try! My family is going to love this!

      Reply
    7. Jacqueline Meldrum

      January 10, 2021 at 11:00 pm

      5 stars
      I keep meaning to make a tomato risotto but I never seem to get around to it. Yours looks gorgeous!

      Reply
    8. Priya Lakshminarayan

      January 08, 2021 at 10:28 pm

      5 stars
      I made this today! It came out perfect! Thank you so much.

      Reply
    9. Tara

      January 08, 2021 at 9:12 pm

      5 stars
      I love that this risotto is made in the oven with such minimal prep. All those flavors sound amazing.

      Reply
    10. Ashley

      January 08, 2021 at 8:08 pm

      5 stars
      I love risotto & the idea of making it in the oven is so helpful!

      Reply
    11. Erika

      January 08, 2021 at 8:01 pm

      5 stars
      This looks so amazing! I've never baked risotto before, but I'm definitely going to try this now.

      Reply
    12. Jane Saunders

      January 07, 2021 at 12:11 pm

      5 stars
      I love the versatility of this recipe - all your add-ins sound great and will help to keep this simple meal exciting time after time. Thanks for the recipe!

      Reply
    13. Claudia Lamascolo

      January 07, 2021 at 11:39 am

      5 stars
      Great job on this risotto it looks wonderful my mom use to stand at the stove for so long I love this comfort food !

      Reply
    14. Bintu | Recipes From A Pantry

      January 07, 2021 at 10:45 am

      5 stars
      This sounds like such a creamy and delicious dish! I can't wait to give it a try with the kids!

      Reply
    15. Adrianne

      January 07, 2021 at 8:12 am

      5 stars
      Yum I love risotto and this flavour combination sounds delicious!

      Reply
    16. Alex @ GoCookYummy

      January 05, 2021 at 6:19 pm

      5 stars
      Wow... It looks amazing!

      Sooo easy to make and absolutely delicious. I've been using a similar recipe for ages and it never lets me down.

      Thank you for sharing!

      Reply
    17. Laura

      January 05, 2021 at 6:16 pm

      5 stars
      I took your advice and added chorizo. It turned out so good. I love the extra spiciness it added, but the tomato rice is really good without it, too.

      Reply
    18. Danielle Wolter

      January 05, 2021 at 5:39 pm

      5 stars
      I have never made baked risotto before and am intrigued. This sounds so easy and I love the tomato!

      Reply
    19. Mirlene

      January 05, 2021 at 4:42 pm

      5 stars
      Talking about the perfect meal for a rainy day. This dish is exactly what I need or a wet day like today. Can't wait to try it.

      Reply
    20. Helen

      January 05, 2021 at 4:25 pm

      5 stars
      This looks so delicious and a perfect warming dish for this time of year. Thanks!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Dannii in hat and glasses stood on a beach.
    heart icon

    Welcome!

    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

    About HHH»

    Game Day Recipes

    • Broccoli Slaw
    • Tortilla (Spanish Omelette)
    • BBQ Baked Chicken Wings
    • Paneer Tikka
    • 10 Easy Tapas Recipes
    • Easy Sausage Rolls

    Featured in

    Collage of media outlet logos.

    Popular Recipes

    • The Best Air Fryer Chips
    • 10 Minute Chickpea and Spinach Curry
    • Easy Tomato Pasta Sauce
    • 10 Minute Sticky Ginger Beef

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy
    • Advertising
    • Blog

    Newsletter

    • Sign Up! for emails and updates
    • See our Web Stories page

    Contact

    • Contact
    • Work with us
    • FAQ
    • Twitter
    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Featured in

    A selection of publications that Hungry Healthy Happy has been featured in

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2011-2023 Hungry Healthy Happy • All Rights Reserved • Site Design by D Martin

    • 119
    • 3
    242 shares