Risottos are so good! You are going to love this baked cheese, spinach and tomato risotto recipe. It’s super quick and easy because it is baked. None of this standing over the stove for half an hour ladling stock into the pot business (I end up drinking far too much wine while I pass the time doing this!). Baking it is so much better. You just get the risotto started on the stove then whack it in the oven for a while and you’re done! Dinner is ready before you know it.
Here is my latest easy baked risotto recipe:
- 1 Tbsp olive oil
- 1 white onion, chopped
- 2 cloves garlic, finely chopped
- 250g cherry tomatoes (or 2 tomatoes roughly chopped)
- 1 handful of baby spinach leaves
- 1 cup arborio rice
- 2 1/2 cups chicken stock
- 1/2 cup grated cheese (tasty or cheddar)
- 4 Tbsp fresh parsley, finely chopped
- Preheat the oven to 200 deg C (400 deg f)
- Place the olive oil, diced onion and tomatoes into a large pot and cook on the stove (medium heat) until onion is clear and tomatoes have softened.
- If you are using cherry tomatoes you can gently mash them to break them down or just leave them whole.
- Add the arborio rice and hot chicken stock to the pot. Place the pot in the oven (covered with lid on) for around 20 minutes. The stock should be absorbed and the rice cooked through.
- Remove from the oven and stir in the grated cheese, spinach and parsley.
- Serve immediately and enjoy every mouthful.
The only thing I may change about this recipe in the future is the quantity. It serves 4 but they are not huge serves. Everyone here had enough to eat but if you have big eaters at your place you might like to size the recipe up (maybe double it and have leftovers). Alternatively, you could add some other vegetables to bulk it out a bit, like broccoli and cauliflower for example.
Make my cheese, spinach and tomato risotto after a busy day because it’s so quick to prepare and you can relax or do other things while your oven does all the work. Let me know if you make this risotto at your place. It’s so tasty and great for young children (the cheese makes it irresistible to them). It’s perfect for Meatless Monday, but if you’d like to jazz it up you could add some cooked chicken or even a sneaky can of tuna. You can serve this risotto with a side salad if you like but I think it’s perfect just on its own.
I am no stranger to the baked risotto. I’ve told you about them before. Huge fan. If you’d like some more easy risottos like this one, here are my previous baked risotto recipes: