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Close-up of creamy pesto risotto topped with roasted tomatoes on a rustic slate plate.

Easy Oven Baked Pesto Risotto With Roasted Tomatoes

A simple and flavorful risotto baked to perfection with pesto and roasted cherry tomatoes, perfect for a quick yet impressive 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
  

Rice and Broth
  • 1 cup Arborio rice
  • 4 cups vegetable broth
Vegetables and Flavorings
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pesto
  • 1/2 cup grated Parmesan cheese
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
Seasonings
  • to taste Salt and pepper
  • for garnish Fresh basil (optional)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large oven-safe pot, sauté diced onion and garlic in olive oil until translucent, about 5 minutes.
  3. Add rice, cook for 2-3 minutes, then stir in broth and pesto. Season with salt and pepper.
  4. Top with cherry tomatoes, cover, and bake for 25-30 minutes until creamy and cooked.
  5. Stir in Parmesan cheese, garnish with basil if desired, and serve hot.

Notes

For extra flavor, sprinkle with fresh basil before serving.