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A close-up of creamy pesto risotto topped with roasted cherry tomatoes on a dark stone background.

Easy Oven Baked Pesto Risotto With Roasted Tomatoes

A delicious and easy-to-make risotto baked in the oven, infused with pesto and topped with roasted cherry tomatoes for a flavorful 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: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pesto sauce
  • 1/2 cup grated Parmesan cheese
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • as needed Fresh basil for garnish

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In an oven-safe pot, sauté onion and garlic in olive oil until translucent.
  3. Add rice, cook 1-2 minutes, then pour in broth, season with salt and pepper, and bring to simmer.
  4. Stir in pesto and half Parmesan, top with cherry tomatoes, cover, and bake 25-30 minutes.
  5. Fluff rice, stir in remaining Parmesan, garnish with basil, and serve.

Notes

Use fresh basil for the best flavor and adjust seasoning as needed.