Baked tomato risotto

Forget endless stirring. Start this nutrient-rich risotto on the stove, then simply pop it in the oven and walk away.


( 44 ratings )

Preparation time:
10 minutes
Total time:
50 minutes
4 cups

Baked tomato risotto recipe.


  • 2 tbsp butter
  • 1  onion, finely chopped
  • 1 cup arborio or long-grain rice
  • 19- oz can stewed tomatoes
  • 2 cups vegetable broth
  • 1 tbsp dried oregano leaves
  • 1 tsp each garlic powder, salt and granulated sugar
  • 140- g log goat cheese, crumbled
  • 5- oz pkg baby spinach, about 8 cups


  • PREHEAT oven to 400F (200C). Melt butter in a large, ovenproof saucepan over medium heat. Add onion and stir often until soft, 5 min. Stir in rice until coated, then tomatoes. Stir often until liquid is almost absorbed, 4 to 5 min. Then stir in broth, seasonings and sugar. Bring to a boil, stirring often. Tightly cover pan and bake in centre of oven until all liquid is absorbed, 30 to 40 min. Stir in cheese and half the spinach. Spoon into bowls and top with remaining spinach.

Nutrition (per Serving)

12 g
14 g
54 g
159 mg

3 comments on “Baked tomato risotto

  1. Would be nice if it said how many servings the calorie count is based on…makes 4 cups…what does that mean.? Lets have some consistency in information.


    • While I agree they should have been more clear on the survey size, based on some calculations I think it’s 4 servings. The three main caloric ingredients, butter, rice & cheese give a calorie count of 311 if it’s divided into 4 servings. The rest of the ingredients likely make up the rest of the calories.


  2. This was really easy, and the whole family enjoyed it. The flavours were great!


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