Side Dish | October 11, 2016

Baked Tomato Risotto

baked-tomato risotto in bowl with green garnish

I just love a good creamy risotto. ‘Risotto’ is style of cooking rice so that it is more creamy. The creamy happens because the rice is cooked in some type of broth and it releases starches making the entire dish thicken and become creamy. Long grain rice doesn’t work so well for this. Short grained rice, particularly Arborio rice is the best. The shorter the grain the more starch. If you wanted to make a simple pot of arborio rice, you simmer some rice in veggie or meat broth and stir and stir, adding more broth when the liquid is almost absorbed until rice is tender! Do it with a wooden spoon. The texture of the wood helps to rub the rice and release more starch, making it creamy and delicious. That simple creamy rice is comfort food at it’s finest. 

baked-tomato-risotto in baking dish

spoonful of baked-tomato-risotto

Now that you have the gist of what arborio rice is and it’s marriage to risotto.. here is one of my favorite
risottos. It is simple and fast and only a tiny bit of mixing going on compared to other risotto recipes. Chop up your veggies, combine with marinara sauce, chicken/veggie broth and rice in a greased casserole dish and you are pretty much done!
bowl of baked tomato risotto next to baking dish
baked-tomato-risotto close up shot in pan
5 from 1 vote
Baked Tomato Risotto
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins

This simple creamy rice is comfort food at it's finest.

Course: Main Course
Cuisine: American
Keyword: tomato risotto
Calories: 1594 kcal
Author: Aubrey
  • 2 medium zucchini or yellow squash
  • 1 28 oz jar spaghetti sauce
  • 1 can 14 oz chicken broth (*sub vegetable broth for vegetarian)
  • 1 can 4 oz mushroom slices
  • 1 cup Arborio Rice
  • 2 cups 8 oz. shredded mozzarella cheese
  1. Cut zucchini length wise in half then in slices.
  2. Combine with spaghetti sauce, broth, mushrooms and rice in a sprayed 3 qrt. dish.
  3. Bake covered for 30 mins at 350 degs.
  4. Remove from oven and stir in 1 cup of cheese.
  5. Cover and bake for another 30 mins.
  6. Remove from oven, top with cheese and place back in oven for 5-10 mins to melt cheese and until rice is tender.
Nutrition Facts
Baked Tomato Risotto
Amount Per Serving (1 c)
Calories 1594 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 30g188%
Cholesterol 176mg59%
Sodium 2618mg114%
Potassium 2890mg83%
Carbohydrates 208g69%
Fiber 17g71%
Sugar 31g34%
Protein 73g146%
Vitamin A 3260IU65%
Vitamin C 146.6mg178%
Calcium 1449mg145%
Iron 18.9mg105%
* Percent Daily Values are based on a 2000 calorie diet.

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