Easy baked tomato risotto
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This baked tomato risotto has completely changed how I approach weeknight dinners. Instead of standing over the stove stirring constantly, you simply pop everything in the oven and let it do the work. It's ready in just twenty minutes, making it perfect for busy evenings when you want something homemade without the fuss. Cherry tomatoes are packed with lycopene, a powerful antioxidant that's great for heart health, and they add natural sweetness and flavor. The beauty of this recipe is its simplicity and speed, but it tastes like you've spent hours cooking. Trust me, once you try the hands off approach, you'll never go back to traditional risotto again.
Ella x
Ingredients
- 25 gbutter
- 11 onion chopped
- 13 garlic cloves crushed
- 300 grisotto rice
- 11 vegetable or chicken stock cube or use 700ml fresh stock
- 400 gcan cherry tomatoes
- 50 gparmesan or vegetarian alternative grated
- 1 smallhandful of basil leaves picked
- 1weighing scales
- 1measuring jug
- 1chopping board
- 1sharp knife
- 1garlic crusher
- 1 canopener
- 1grater
- 1 largeovenproof pan with a lid
- 1wooden spoon
- 1oven gloves
Detail level
Instructions
- 1
Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
- 2
If you’re using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
- 3
Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
- 4
Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir – the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
- 5
Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.
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