Baked Tomato Risotto Recipe Vegetarian Delight Made Easy

There’s something incredibly comforting about a warm, creamy risotto, especially when it’s bursting with the rich flavors of ripe tomatoes. This baked tomato risotto recipe is a delightful vegetarian twist on the classic Italian dish that’s perfect for cozy dinners or special occasions.

Combining the sweetness of roasted tomatoes with the creamy texture of Arborio rice, this recipe delivers a harmonious balance of flavors without the need for constant stirring.

Unlike traditional stovetop risottos, baking the risotto allows the ingredients to meld together gently in the oven, making it easier to prepare while still achieving that luscious, velvety consistency.

Whether you’re a vegetarian or simply looking to add more plant-based meals to your repertoire, this baked tomato risotto is sure to become a favorite in your kitchen. Plus, it pairs wonderfully with a crisp salad or crusty bread for a full, satisfying meal.

Why You’ll Love This Recipe

Baked tomato risotto is not only delicious but also incredibly convenient. The baking method frees you from the traditional, labor-intensive process of stirring risotto constantly.

This means less time spent in the kitchen and more time enjoying your meal.

The use of fresh roasted tomatoes adds a natural sweetness and depth of flavor that perfectly complements the creamy rice. This recipe is also vegetarian, making it a great option for meat-free meals without compromising on richness or satisfaction.

Finally, this dish is versatile and easy to customize — you can add your favorite herbs, cheeses, or vegetables to fit your taste. It’s a perfect weeknight dinner or a crowd-pleaser for gatherings.

Ingredients

• 1 1/2 cups Arborio rice
• 4 large ripe tomatoes, chopped
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese (use vegetarian-friendly if preferred)
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves for garnish

Equipment

• Oven-safe baking dish (around 2-quart capacity)
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Grater for Parmesan cheese
• Mixing bowl

Instructions

1. Preheat your oven to 375°F (190°C). Grease an oven-safe baking dish with a little olive oil and set aside.
2. Roast the tomatoes: Place the chopped tomatoes in a bowl, toss with 1 tablespoon of olive oil, salt, pepper, and half of the dried oregano. Spread them on a baking sheet and roast in the oven for about 20 minutes until soft and slightly caramelized. Set aside.
3. Sauté aromatics: In a large skillet, heat the remaining 2 tablespoons of olive oil and butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Toast the rice: Add the Arborio rice to the skillet and stir well to coat the grains with oil and butter. Cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
5. Deglaze with wine: Pour in the white wine (if using) and stir until mostly absorbed by the rice.
6. Combine ingredients: Transfer the rice mixture to the prepared baking dish. Add the roasted tomatoes along with their juices, the remaining oregano, thyme leaves, and vegetable broth. Stir everything gently to combine. Season with salt and pepper.
7. Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 35-40 minutes. Check at 35 minutes; the rice should be tender and creamy. If it needs more liquid, add a little extra broth and bake for an additional 5 minutes.
8. Add cheese and finish: Remove the foil, sprinkle the grated Parmesan cheese evenly over the risotto, and return uncovered to the oven for 5 minutes to melt the cheese and create a golden top.
9. Garnish and serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves before serving.

Tips & Variations

For the creamiest risotto, make sure to use Arborio rice – it’s high in starch, which gives risotto its signature texture.

If you want to add more veggies, consider folding in sautéed mushrooms, spinach, or zucchini before baking. For a vegan version, substitute the butter with additional olive oil and use nutritional yeast instead of Parmesan.

To boost the tomato flavor, you can also add a spoonful of tomato paste to the rice mixture before baking. Fresh herbs like rosemary or parsley can be swapped in depending on your preference.

Don’t rush the resting time after baking – it allows the risotto to set slightly for the best texture.

Nutrition Facts

Serving Suggestions

This baked tomato risotto pairs beautifully with a simple green salad dressed with lemon vinaigrette or a side of roasted vegetables. For a heartier meal, serve with garlic bread or crusty artisan bread to soak up the creamy sauce.

If you enjoy this risotto, you might also love trying the Green Chile Cheese Bread Recipe for a spicy, cheesy accompaniment or the comforting Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe as a dessert to round out your meal.

Conclusion

This baked tomato risotto is a wonderful addition to any vegetarian recipe collection. Its rich, creamy texture combined with the vibrant sweetness of roasted tomatoes makes it a versatile and satisfying dish.

Not only is it easy to prepare, but its hands-off baking method means you can enjoy a gourmet meal without the fuss.

Whether you’re cooking for yourself, family, or friends, this recipe is guaranteed to impress with its depth of flavor and comforting qualities. Experiment with your favorite herbs or cheeses to make it your own, and don’t forget to pair it with fresh sides to complete the experience.

Happy cooking!

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