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
  • 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)
  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.
Serves 3-4 mains, more if serving as a side dish
Recipe by Vegangela at http://vegangela.com/2011/04/09/easy-baked-tomato-risotto/