Oven Baked Tomato & Ricotta Risotto
Clock Image
Prep: 5 mins
Cook: 45-50 mins
A creamy risotto cooked in the oven (so no need to stand and stir), topped with sweet roasted tomatoes and spoonfuls of rich Italian ricotta.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
586 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 1 garlic clove
  • A 250g punnet of baby plum tomatoes
  • A 250g punnet of cherry tomatoes
  • A 200g bag of risotto rice
  • 1 vegetable stock cube
  • A 25g bag of pine nuts
  • A 75g bag of rocket
  • 4 tbsp ricotta
From your kitchen
  • 1 ½ tbsp olive oil
  • Sea salt and freshly ground pepper
  • 700ml boiling water
You'll need
  • Medium pan
  • Heatproof measuring jug
  • Ovenproof dish with a lid
  • Foil (optional)
  • Baking tray
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the onion. Peel and grate or crush the garlic.

  • 2.

    Warm ½ tbsp oil in a pan. Add the onion. Season with salt and pepper. Stir and fry over a low heat for 6-8 mins till soft and glossy but still pale.

  • 3.

    Stir the garlic and risotto rice into the onion. Gently cook for 1 min till fragrant. Crumble the stock cube into a jug and pour over 700 ml boiling water. Stir till the stock cube dissolves.

  • 4.

    Pour the stock into the risotto rice. Give it a good stir to mix it, then spoon everything into an ovenproof dish. Cover with a lid or a sheet of foil tucked around the edges of the dish. Bake for 30 mins.

  • 5.

    Put the tomatoes on a baking tray. Drizzle with 1 tbsp oil. Season. Toss to coat. When the risotto has baked for 20 mins, slide the tomatoes onto the shelf below and roast for 15-20 mins till soft and charred.

  • 6.

    When the risotto has baked for 25 mins, uncover and bake for 5-10 more mins to dry out the risotto a little (it should still be creamy and soft). The tomatoes and risotto should finish cooking at the same time.

  • 7.

    Meanwhile, warm a dry frying pan over a low heat. Tip in the pine nuts. Toast for 2-3 mins till golden brown. Set aside. Ladle the risotto into warm bowls. Top with the roast tomatoes, a handful of rocket and spoonfuls of ricotta. Scatter with the pine nuts.

  • Tip

    A lotta ricotta
    Your leftover ricotta will keep in the fridge for two days. Stir in a crushed garlic clove and chopped herbs, such as parsley, chives and dill, then use to top jacket potatoes. Or spread over a pizza base, then top with olives and sun dried tomatoes to make a pizza bianco.

This recipe is from