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Hungry Healthy Happy » Recipes » Vegetarian

Easy Tomato Baked Risotto

Oct 24, 2021 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 15 Comments

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Diet: Gluten Free / Vegetarian
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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.

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.

If you are looking for more risotto recipes, try our easy Turkey Risotto, creamy Leek Risotto or our delicious Smoked Salmon Risotto.

Jump to:
  • Why You Will Love It
  • Ingredients and Substitutions
  • Step by Step Instructions
  • Add-ins
  • Extra Tips
  • Frequently Asked Questions
  • More Tomato 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 and Substitutions

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

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.

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

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.
Tomato risotto with grated cheese and chopped herbs on top.

Frequently Asked Questions

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.

More Tomato Recipes

  • A portion of chicken lasagna on a blue plate.
    Sun-Dried Tomato and Chicken Lasagna
  • Tomato Basil Pasta in a white bowl next to a tomato, basil leaves and lemon halves.
    Tomato Basil Pasta
  • A bowl of slow cooker tomato soup topped with cream, croutons and herbs.
    Slow Cooker Tomato Soup
  • Tomatoes on toast on a wooden serving board.
    Tomatoes on Toast

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

By: Dannii Martin
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
4.96 from 23 votes
Pin Print Save recipe Saved!
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Prep: 5 minutes mins
Cook: 45 minutes mins
Total: 50 minutes mins
Servings: 4 servings
Calories: 390kcal
Allergens:
An illustration of a carton of milk.
Dairy

Ingredients

  • 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 ground black pepper
  • 20 g (0.25 cups) Parmesan - or vegetarian/vegan alternative
  • 10 g (0.33 cups) Fresh basil - finely chopped

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.

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

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

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.

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Comments

  1. Denay DeGuzman says

    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 says

    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 says

    February 01, 2021 at 5:41 pm

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

    Reply
  4. Beth says

    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
  5. Jacqueline Meldrum says

    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
  6. Priya Lakshminarayan says

    January 08, 2021 at 10:28 pm

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

    Reply
  7. Tara says

    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
  8. Ashley says

    January 08, 2021 at 8:08 pm

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

    Reply
  9. Erika says

    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
  10. Jane Saunders says

    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
  11. Claudia Lamascolo says

    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
  12. Alex @ GoCookYummy says

    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
  13. Laura says

    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
  14. Mirlene says

    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
  15. Helen says

    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
4.96 from 23 votes (9 ratings without comment)

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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.

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