Easy Oven-Baked Tomato Risotto

This is a really easy risotto recipe. It uses basic ingredients, and if you have a pot that can be used on the stove as well as in the oven, then it becomes a one-pot meal. Because it is finished in the oven, you’ve got creamy risotto in no time – without all the endless stirring.

Easy Oven-Baked Tomato Risotto - Vegan & Gluten-Free

I modified this from a recipe in Chatelaine magazine. I veganized it by simply omitting the goat cheese and topping it with pine nuts or nutritional yeast instead. I’ve also further simplified the recipe by substituting pasta sauce for stewed tomatoes and seasonings. Essentially, you can decide how to make it based on what you have on hand. I’ve made this many times either way, and it’s always wonderful.

Easy Oven-Baked Tomato Risotto - Vegan & Gluten-Free Easy Oven-Baked Tomato Risotto - Vegan & Gluten-Free
4.8 from 4 reviews
Easy Oven-Baked Tomato Risotto
 
Prep time
Cook time
Total time
 
This risotto couldn't be easier - toss everything into the oven and it will come out perfect every time. No stirring required! Vegan, Gluten-Free
Recipe type: Main, Side
Cuisine: Italian
Serves: 3-4
Ingredients
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup arborio rice
  • 19-oz (540 mL) good-quality pasta sauce (OR 19-oz/540mL stewed tomatoes + 1 tbsp italian seasoning + 1 tsp sugar + 1tsp salt)
  • 2 cups vegetable broth
  • 150g baby spinach, about 8 cups
  • Pine nuts, toasted (optional)
  • Nutritional yeast (optional)
Instructions
  1. Preheat oven to 400F (200C).
  2. In a large saucepan, heat the oil over medium-high heat and cook onion and garlic until soft, about 5 minutes.
  3. Stir in rice until coated, then pasta sauce (or tomatoes), and cook another 5 minutes.
  4. Add broth (and seasonings, if using plain tomatoes), and bring to a boil, stirring often.
  5. Transfer to oven-safe dish if necessary, and cover tightly. Bake in centre of oven until all liquid is absorbed, about 30 minutes.
  6. Remove from oven and stir in spinach.
  7. Optional: garnish with pine nuts and/or nutritional yeast.
Notes
Serves 3-4 mains, more if serving as a side dish

Easy Oven-Baked Tomato Risotto - Vegan & Gluten-Free

33 Comments

  1. Hannah says:

    Despite the fact that I used to crow about how much I loved the comforting experience of stirring and stirring a risotto together, since starting full-time work such a dinner has been a thing of the past. And I’ve never had a tomato risotto before, because my mum is allergic! So double win, Angela, thank you!

    Reply
    • vegangela says:

      Hi Hannah – thanks for your comments, glad to hear that it’s something you’ll be able to make. I also enjoy the process of making “real” risotto… but sometimes it’s nice to have something quicker and easier on hand for those busy work nights! Enjoy!

      Reply
  2. Christin says:

    any idea on how to alter the recipe for using a rice cooker instead of stove top and oven?

    Reply
    • vegangela says:

      Hi Christin – I just did a quick Google search and apparently, you can make risotto in a rice cooker!

      I just came across this recipe (which also happens to be vegan): http://veganza.com/2007/07/03/lazy-risotto-a-la-rice-cooker/. You may want to try it or modify my recipe by adding a little bit more broth to start? Let me know how it works out!

      Reply
  3. Kristine says:

    I made this last night and it is amazing. I will make it over and over. I am a pretty new vegan and I stumbled across your blog and it has changed my life! I had no idea where to start and and your recipes are not only delicious they are easy. Thank you so much for doing this…please keep em coming!

    Reply
    • vegangela says:

      Hi Kristine – I’m so glad you tried this and liked it. Thanks for taking the time to comment and writing those kind words. Congrats for going vegan and let me know if you have any questions – I’m happy to help!

      Reply
  4. Jennie says:

    Thanks for the recipe. Made this tonight and it was a huge hit with the family. I subbed kale for spinach and added steamed broccoli for added nutrition. Thanks again!

    Reply
    • vegangela says:

      Hi Jennie – Good thinking with the added kale and broccoli. So glad you tried and liked it!!

      Reply
  5. Sheena says:

    mmm, I just made this recipe tonight and am still digesting. I love it. Definitely a keeper and will be making more often as it’s so easy. Thanks for making risotto so easy Angela.

    Reply
    • vegangela says:

      It’s so easy, isn’t it? Glad you liked it, thanks for taking the time to comment!

      Reply
  6. Angie machado says:

    Heading to the store to get the in
    gredients. This, looks delicious

    Reply
    • vegangela says:

      Cool, let me know what you think of it :)

      Reply
  7. zubbles says:

    if you substituted cabbage for spinach…. and baked it with the cabbage… you might have a killer recipe for vegan lazy cabbage rolls. :)

    Reply
    • Nubia says:

      Hi thanks for all your recipes. This looks really simple and the ingredients are inexpensive. My child is a picky eater but her favorite foods are rice, spinach, and tomato sauce so I know she’ll love this. On my way to get the ingredients and I hope mines turn out as good as this looks.

      Reply
      • vegangela says:

        Sounds like this will be a perfect recipe for her. Please let me know how it goes over :)

        Reply
  8. Gill says:

    Just made this for dinner and it went in a flash, there is none left at all! It was easy and quick to make, and so very yummy. Thank you :)

    Reply
    • vegangela says:

      Isn’t it so good and easy? One of my favorites, and glad to hear you enjoyed it too. Thanks for taking the time to comment :)

      Reply
  9. Claud says:

    I stirred in chunks of raw aubergine before putting it in the oven and it turned out really well – added a great texture! Great recipe, thank you.

    Reply
    • vegangela says:

      That’s a great idea! I will definitely try that next time. Thanks for taking the time to share this tip :)

      Reply
  10. Claire Hunt says:

    I got the ingredients to cook for my Mum who is a vegan but she couldnt make it so my son, husband and I ate it and it was scrummy! I am not a huge meat lover but they are and they still really enjoyed it and both had second helpings. I will definitely be using some more of your recipes as they look amazing, thank you.

    Reply
    • vegangela says:

      Yay, that’s so great to hear! I’m glad to hear that everyone enjoyed the risotto – it’s one of my favorite comfort food recipes :)

      Reply
  11. radhi says:

    Great recipe.I am a vegetarian and was looking for a great risotto recipe. My risotto never turned out so well and the best part is you can make it in the oven…no need to keep stirring. my family loved it too…will certainly be making it many more times!

    Reply
    • I’m so glad you liked it. I’m all about easy recipes and this one is one of the easiest I’ve found. Thanks for writing :)

      Reply
  12. Ian Michelson says:

    Amazing recipe! My partner and I just made this! We did double quantity so we could have left overs tomorrow, and added mushrooms. Soo delicious!
    Thank You

    Reply
    • Thanks! Love the addition of mushrooms – must remember to try that next time! Thanks for writing :)

      Reply
  13. Antje says:

    We just made the dish with this recipe. We made our own pasta and added pumkin. It tasted really good. We are going to keep this recipe on standby!

    Reply
    • Risotto using pasta? This I must see :)

      Reply
  14. Sean says:

    Ok, this was the second recipe I tried from this site. We really enjoyed it. The wife said she did not like it as well as the other risotto recipe I tried a few weeks ago, but she still liked it. What I liked best is that it was much less time consuming. I could just get it in the oven and go off and do something else. I may have to take the other recipe and try and make it oven baked. Also I threw in some chickun (fake chicken breast) patties and it turned out really good.

    Thanks again Angela!

    Reply
  15. Jon Padgett says:

    Angela,

    Extraordinary.

    I’ve made this so many times–even my 4 year old daughter loves it (spinach and all)!

    Do you have any nutritional information about it–even a calorie approximation would help. Thank you!

    Reply
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