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Easy Tomato Baked Risotto in a large bowl topped with chopped herbs.
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4.96 from 23 votes

Easy Tomato Baked Risotto

This Baked Risotto is made using mostly store cupboard ingredients and is comfort food the whole family will love.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Diet: Gluten Free, Vegetarian
Allergen: Dairy
Servings: 4 servings
Calories: 390kcal
Author: Dannii Martin

Ingredients

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

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

  • 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.

Nutrition

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

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