Baked Tomato Risotto

This quick baked risotto has become a family favourite for us, especially on MFM (Meat Free Mondays).


  • knob of butter
  • dash of olive oil
  • scallions (shallots or spring onions), sliced
  • a few cloves garlic, crushed or sliced
  • 500g Risotto rice – Arborio
  • 500ml – 750ml prepared stock (chicken or vegetable)
  • 2 tins chopped tomato
  • tomato passata or tomato paste, optional
  • handful of fresh basil leaves
  • 100g parmesan cheese
  • salt and pepper to taste


  1. Preheat oven to 180C.
  2. Melt butter in a saucepan over medium heat, add dash of olive oil and fry scallions and garlic until aromatic.
  3. Add risotto rice and stir through until all the rice is glossy and starting to make popping sounds.
  4. Add the chopped tomato and stir through. You can add the optional tomato passata or tomato paste now if you desire a stronger tomato taste.
  5. Add the stock, stir through once or twice, tear in the basil leaves and transfer to an ovenproof dish
  6. Bake in the oven for 15 minutes, stir through and bake for a further 15-20 minutes, adding more stock if it becomes too dry.
  7. It is ready when the rice is soft with an al dente centre.
  8. Remove from the oven and grate over Parmesan cheese and season with freshly ground pepper and salt. Rest for 5 minutes before serving.

Notes –

Risotto lends itself nicely to shaping, so you can make pretty mounds of this dish on a plate. Add a sprig of fresh basil and a sprinkling of grated Parmesan as garnish.


Originally from a book I bought off a sale table once upon a long ago – featuring homemade, balanced and flavourful dishes for babies and toddlers. I do think that it could be poshed up a bit by a drizzle of balsamic reduction – something I’m eager to try next time I make it.

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