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 risotto in no time – without all the endless stirring.
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 many times either way, and it’s always wonderful.
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
Ingredients
- 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
- Preheat oven to 400F (200C).
- In a large saucepan, heat the oil over medium-high heat and cook onion and garlic until soft, about 5 minutes.
- Stir in rice until coated, then pasta sauce (or tomatoes), and cook another 5 minutes.
- Add broth (and seasonings, if using plain tomatoes), and bring to a boil, stirring often.
- Transfer to oven-safe dish if necessary, and cover tightly. Bake in centre of oven until all liquid is absorbed, about 30 minutes.
- Remove from oven and stir in spinach.
- Optional: garnish with pine nuts and/or nutritional yeast.
Notes
Serves 3-4 mains, more if serving as a side dish
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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!
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!
any idea on how to alter the recipe for using a rice cooker instead of stove top and oven?
Hi Christin – I just did a quick Google search and apparently, you can make risotto in a rice cooker!
I just came across this recipe (which also happens to be vegan): http://veganza.com/2007/07/03/lazy-risotto-a-la-rice-cooker/. You may want to try it or modify my recipe by adding a little bit more broth to start? Let me know how it works out!
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!
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!
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!
Hi Jennie – Good thinking with the added kale and broccoli. So glad you tried and liked it!!
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.
It’s so easy, isn’t it? Glad you liked it, thanks for taking the time to comment!
Heading to the store to get the in
gredients. This, looks delicious
Cool, let me know what you think of it :)
if you substituted cabbage for spinach…. and baked it with the cabbage… you might have a killer recipe for vegan lazy cabbage rolls. :)