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A close-up view of a creamy baked tomato risotto on a light grey plate, highlighting its rich texture.

Baked Tomato Risotto

A creamy and flavorful risotto baked to perfection with tomatoes and Parmesan, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Arborio rice
  • 2 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil, sauté onion and garlic until softened.
  3. Add rice, cook 2-3 minutes until lightly toasted.
  4. Mix in tomatoes, broth, oregano, salt, and pepper. Bring to boil, cover, and bake 25-30 mins.
  5. Stir in Parmesan, garnish with basil, and serve.

Notes

Use fresh basil for best flavor and adjust salt to taste.