Oven-baked Tomato & Parmesan Risotto
Oven-baked Tomato & Parmesan Risotto
A meat-free, oven-baked risotto that remains creamy and comforting while serving six people.
Recipe Adapted Successfully
Removed bacon to make the dish vegetarian; scaled all ingredients by 1.5x to serve six people; swapped chicken stock for vegetable stock to keep it meat-free; no other seasoning or method changes to preserve the original creamy oven-baked character.
Nutrition Per Serving
Ingredients
finely chopped
approximately 2 1/2 tablespoons
such as Arborio or Carnaroli
optional, about 120 ml
halved
from cube or fresh
freshly grated, plus extra for serving
Instructions
Heat oven to 200°C/fan 180°C/gas 6. In an ovenproof pan or casserole dish, melt the butter over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened and translucent.
Stir in the risotto rice and mix well until each grain is coated in butter.
Pour in the white wine (if using) and cook for 2 minutes until mostly absorbed.
Add the halved cherry tomatoes and hot vegetable stock, then give everything a quick stir.
Cover with a tightly fitting lid and bake for 18–20 minutes until the rice is tender and liquid absorbed.
Remove from oven, stir through two-thirds of the grated parmesan, then serve immediately scattered with the remaining cheese.
Chef's Notes
For extra richness, add a knob of butter when stirring in the parmesan.
Leftovers reheat well in the microwave with a splash of stock or water.
Try adding a handful of spinach or peas before baking for extra veg.