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 Tomato Risotto is made using mostly store cupboard ingredients and is comfort food the whole family will love.
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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.
If you are looking for more risotto recipes, try our easy Turkey Risotto, creamy Leek Risotto or our delicious Smoked Salmon Risotto.
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Why You Will Love It
- Easy comfort food
- Uses mostly store cupboard ingredients
- Kids love it
- Easy to adapt
- Can be made vegan
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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 into 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.
More ingredient substitutions and variations can be found in the recipe card.
Step by Step Instructions
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.
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
Dannii's Top 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.
Frequently Asked Questions
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.
More Tomato Recipes
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
Ingredients
- 3 tablespoon of Butter
- 3 Shallots - peeled and diced
- 2 Garlic clove - crushed
- 300 g (1.5 cups) of Risotto (arborio) rice
- 700 ml (3 cups) of Vegetable stock
- 400 g (14 oz) of Chopped tomatoes - canned
- 2 tablespoon of Sun-dried tomato paste
- 10 Cherry tomatoes - quartered
- 1 pinch of Sea salt and ground black pepper
- 20 g (0.25 cups) of Parmesan - or vegetarian/vegan alternative
- 10 g (0.33 cups) of Fresh basil - finely chopped
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Add 3 tbsp of 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 of Risotto (arborio) rice and stir and gently cook for 1 minute.
- Add 700 ml of Vegetable stock, 400 g of Chopped tomatoes, 10 Cherry tomatoes, 2 tbsp of Sun-dried tomato paste and 1 pinch of 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 of Parmesan and 10 g of Fresh basil and stir. Serve immediately.
Recipe 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.
Nutritional Information
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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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Karen says
What a lovely meal! I’m not the cook in our house, I’m lucky to have a man who loves to do it! However I thought I’d surprise him by dosing this up, even I could do it :) Great step by step instructions which I needed and the end result was lush! The hubster was very impressed
Angela says
I made this for the first time tonight for tea. It was so easy to do and we all thoroughly enjoyed it - we’ll definitely be adding this one to our repertoire! Thank you
Gemma says
I have made this recipe many times now - the latest one is still in the oven! We love it, and it's such a good base for adding extras into (peas, peppers, leeks, asparagus...the possibilities are endless) I love adding a dollop of garlic and herb cream cheese, and some red pesto if I have it. Love this x
Denay DeGuzman says
This is an amazingly flavorful risotto! The whole family enjoyed it. Next time I'll be doubling the recipe.
Cate says
This risotto looks so tasty and easy to make! Perfect for busy nights or meal prepping, thanks for the recipe!
Angela says
I love it! Great risotto without standing at the stove forever!
Jacqueline Meldrum says
I keep meaning to make a tomato risotto but I never seem to get around to it. Yours looks gorgeous!
Priya Lakshminarayan says
I made this today! It came out perfect! Thank you so much.
Tara says
I love that this risotto is made in the oven with such minimal prep. All those flavors were amazing.
Ashley says
I love risotto & the idea of making it in the oven is so helpful!
Erika says
This looks so amazing! I've never baked risotto before, but I'm definitely going to try this now.
Jane Saunders says
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!
Claudia Lamascolo says
Great job on this risotto it looks wonderful my mom use to stand at the stove for so long I love this comfort food !
Alex @ GoCookYummy says
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!
Laura says
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.