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Baked Cheese & Tomato Risotto

Baked Cheese & Tomato Risotto: 5 Ways to Elevate Comfort Cooking

A creamy baked risotto with cheese and tomatoes.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup diced tomatoes
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large oven-safe pot, heat olive oil over medium heat.
  3. Add onion and garlic, sauté until softened.
  4. Stir in Arborio rice and cook for 1-2 minutes.
  5. Pour in vegetable broth and diced tomatoes, and bring to a simmer.
  6. Season with salt and pepper.
  7. Cover and transfer the pot to the oven.
  8. Bake for 25 minutes.
  9. Remove from the oven, stir in mozzarella and Parmesan cheese.
  10. Bake for an additional 10 minutes until cheese is melted.

Notes

  • Use fresh tomatoes for better flavor.
  • Adjust cheese types based on preference.
  • Garnish with fresh basil if desired.
  • Author: Evelyn E. Stotts
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 30mg

Keywords: Baked Cheese & Tomato Risotto