Baked Tomato Risotto

Baked Tomato Risotto


1 person made this

This risotto is too easy! It is baked in the oven after only a few minutes prep. Serve with goats cheese on top, if you like it! I do.

Serves: 4 

  • 6 roma tomatoes, halved
  • olive oil
  • 2 cups arborio rice
  • 3 cups beef stock
  • 1 cup shiraz wine
  • 1 cup tomato puree
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons fresh majoram
  • 3/4 cup grated parmesan cheese
  • 200g goats cheese

Preparation:10min  ›  Ready in:10min 

  1. Preheat oven to 180 degrees C.
  2. Place tomatoes in a baking dish and drizzle with olive oil. Roast for 40 minutes or until soft.
  3. While the tomatoes are roasting, make the risotto. Place the rice, stock, wine, tomato puree, pepper and majoram in an ovenproof dish and stir to combine. Cover with a lid (or tinfoil) and bake for 30 minutes. Remove the risotto from the oven and stir through the parmesan. Stir for 2 minutes to make it creamy.
  4. To serve, place roast tomatoes on serving plates and spoon over the risotto. Top with chunks of goats cheese.

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