Baked Tomato Risotto

baked tomato risotto recipe


  • 2 tbsp  butter
  • 1 onion, finely chopped
  • 1 cup arborio or long-grain rice
  • 19- oz  can stewed tomatoes
  • 2 cups vegetable broth
  • 1 tbsp dried oregano leaves
  • 1 tsp each garlic powder, salt and granulated sugar
  • 4.5- oz log goat cheese, crumbled
  • 5- oz pkg baby spinach, about 8 cups


  1. Preheat oven to 400F. Melt butter in a large, ovenproof saucepan over medium heat.
  2. 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.
  3. Bring to a boil, stirring often. Tightly cover pan and bake in centre of oven until all liquid is absorbed, 30 to 40 min.
  4. Stir in cheese and half the spinach.
  5. Spoon into bowls and top with remaining spinach.

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