Baked tomato risotto


  • Prep Time10 mins
  • Total Time50 mins
  • Makes4 cups
Baked tomato risotto

Forget endless stirring. Start this nutrient-rich risotto on the stove, then simply pop it in the oven and walk away.


  • 2 butter

  • 1 onion, finely chopped

  • 1 cup arborio or long-grain rice

  • 596-mL stewed tomatoes

  • 2 cups vegetable broth

  • 1 tbsp dried oregano

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp granulated sugar

  • 140-g log cumbled goat cheese

  • 8 cups baby spinach


  • PREHEAT oven to 400F (200C). Melt butter in a large, ovenproof saucepan over medium heat. Add onion and stir often until soft, 5 min. Stir in rice until coated, then tomatoes. Stir often until liquid is almost absorbed, 4 to 5 min. Then stir in broth, seasonings and sugar. Bring to a boil, stirring often. Tightly cover pan and bake in centre of oven until all liquid is absorbed, 30 to 40 min. Stir in cheese and half the spinach. Spoon into bowls and top with remaining spinach.

Nutrition (per serving)

Calories 388, Protein 12g, Carbohydrates 54g, Fat 14g, Fibre 3g.