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 tomato 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 tomato risotto 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
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Easy Oven-Baked Vegan Tomato Risotto

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

  • Author: Angela @ Vegangela.com
  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 mins
  • Yield: 3-4 1x
  • Category: Main, Side
  • Cuisine: Italian

Ingredients

Scale
  • 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

Keywords: casserole, comfort food, easy, favorite, gluten-free, italian, kid-friendly, nutritional yeast, one-pot, oven, pine nut, rice, risotto, spinach, stove top, vegan, tomato

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

42 thoughts on “Easy Oven-Baked Tomato Risotto”

  1. This is our Friday night go to! It’s so easy to make, and so comforting after a long week. Even better with a glass of wine 😉

    Reply
  2. We often make this on Friday nights. It’s a perfect way to end a busy week. Easy and comforting, and perfect with a glass of wine 😉

    Reply
  3. Angela, I’ve been making this risotto for years and just wanted to say thank you for such a warm, comforting and easy recipe!

    Reply
  4. My husband, son and I loved this recipe. Definitely a keeper. A good recipe to experiment with too I think.

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  5. Another of my faves! I’m a huge Italian fan so this is a hit – my 17th month old loves it too! Would love to see a vegan paella if u have a good recipe? Thanks again for literally teaching me how to cook! Xx

    Reply
  6. Angela,

    This risotto recipe sounds wonderful!

    Here’s a recipe for vegan feta. It’s good and I will be using it on this recipe.

    Mock Vegan Feta
    1/4 cup olive oil
    1/4 cup water
    1/2 cup lemon juice
    2 teaspoons salt
    1 tablespoon dried basil
    1/2 teaspoon dried oregano
    1/2 teaspoon pepper
    1 lb firm tofu, herb flavored, cubed or crumbled

    Directions
    Place everything but the tofu in the bowl and whisk together.
    Add tofu, stir, and let sit for at least an hour.

    Reply
  7. 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
  8. 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
  9. 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!

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  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. if you substituted cabbage for spinach…. and baked it with the cabbage… you might have a killer recipe for vegan lazy cabbage rolls. 🙂

    Reply
    • 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
  16. 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.

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  17. 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
  18. 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
    • 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
  19. 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
    • 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

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