Best Baked Tomato Risotto Recipes

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
• Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

OVEN BAKED ASPARAGUS AND TOMATO RISOTTO

Steps:

• Preheat the oven to 200 degrees celcius. Heat 1 Tbsp of the oil in a large frying pan, add the asparagus and fry for 3-4 minutes until browned. Sprinkle over the paprika. Transfer to a shallow ovenproof dish using a slotted spoon.
• Add the remaining oil to the frying pan and fry the onion and garlic for 4-5 minutes, stirring occasionally. Add the tomatoes, red chili pepper and sugar. Season with salt and pepper and cook for 2 minutes. Spoon over the top of the asparagus and put on the bottom shelf of the oven.
• Put the risotto rice into a non-stick roasting tin, cover with the boiling water and stir in the saffron. Cover with foil and place in the oven on the shelf above the asparagus. Cook for 20-25 minutes until the rice is just cooked and the asparagus is tender.
• Fluff up the rice with a fork and spoon onto warmed individual plates. Spoon over the asparagus and tomatoes and garnish with the basil leaves.

BAKED SUN-DRIED TOMATO " RISOTTO"

Steps:

• Preheat oven to 450°F.
• Heat oil over med heat in an oven proof saute pan that has high sides and a tight fitting lid. Add onion and garlic and saute until tranlucent.
• Add rice and continue to saute another 2-3 minutes.
• Add in tomatoes and herbs. Then sherry and water and stir until the liquid is absorbed.
• Stir in stock, cover and bake 20-30 min or until rice is cooked and all the liquid is absorbed.

BAKED TOMATO RISOTTO

Steps:

• Grease a 22cm x 29cm ovenproof dish (8 cup capacity).
• Heat oil in a large saucepan. Add onion and rice. Cook, stirring, for 2 mins. Stir in stock and soup. Bring to boil and simmer, stirring occasionally for 10 minutes. Remove from heat. Stir in cream, eggs and half the cheese.
• Squeeze out excess moisture from spinach. Stir into rice mixture. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with remaining cheese.
• Cook, uncovered, in a moderate oven (180C) for 35 mins or until rice is tender. Stand for 5 mins before cutting.
• Serve risotto with mixed salad. Garnish with fresh basil.