Oven Baked Tomato and Basil Risotto
A hands off risotto that cooks in the oven in one dish, creamy with tomatoes, parmesan and basil.
- Time55 min
- LevelEasy
- Costabout £1.56 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Heat the oil in a wide ovenproof pan or casserole with a lid. Cook the onion for 6 minutes until soft.
6 min - 2
Add the garlic and rice and stir for 1 minute until the grains look glossy.
- 3
Stir in the tinned tomatoes and the hot stock and bring to a simmer on the hob.
- 4
Put the lid on and bake for 20 minutes. Stir, add the cherry tomatoes and bake uncovered for 15 minutes more.
35 min - 5
The rice should be tender and creamy with a little looseness. Add a splash of hot water if it looks dry.
- 6
Stir in the butter and cheese and half the basil, rest for 3 minutes, then serve with the remaining basil on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.