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Close-up of a creamy baked tomato risotto on a wooden board.

Baked Tomato Risotto

A creamy and flavorful risotto baked to perfection with fresh tomatoes and herbs, offering a comforting vegetarian dish.
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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 with juice
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste Salt and pepper Salt and pepper
  • for garnish Fresh basil Fresh basil for garnish

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In an oven-safe pot, sauté onion and garlic in olive oil until soft.
  3. Add rice, tomatoes, basil, oregano, salt, and pepper; cook briefly.
  4. Pour in broth, stir, then cover and bake for 25-30 minutes.
  5. Stir in Parmesan, let sit 5 minutes, then garnish with fresh basil before serving.

Notes

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