Oven-baked Risotto with Roasted and Sun-dried Tomatoes

Sometimes you just don’t have the time to make a ‘proper’ risotto, all that time standing at the stove stirring for 20 minutes or so. Obviously you can’t get quite the same unctuous results from this oven baked method, but the results here are still creamy and the roasted and sun-dried tomatoes give such a deep intense flavour. Originally inspired by a Delia recipe, this has been an easy family supper choice for ages. By all means add different marinated veg (artichokes, mushrooms spring to mind.) but make sure you roast the tomatoes beforehand – this will provide the wonderful colour and underlying taste that I think is important.

Oven Baked Risotto with Roasted and Sun-dried Tomatoes (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


Serves 4

  • 1 tbsp olive oil
  • 5 or 6 tomatoes, halved
  • Dried oregano
  • 1 cup arborio rice
  • 1 cup white wine
  • 1 clove of garlic
  • 1 onion, finely chopped
  • 1 tsp tomato purée
  • 1/2 cup sundried tomatoes, chopped
  • 1/2 cup marinated peppers, chopped
  • 1 1/2 cups vegetable stock
  • Salt and pepper
  • Rocket to serve

– Preheat the oven to 200 degrees centigrade/gas mark 6
– Roast the tomatoes, drizzled with oil and oregano, in the oven for about 30 minutes
– Blitz in a food processor and set aside
– Heat the oil in an oven proof pan (such as a le creusset) or place an oven dish in the hot oven to warm and use a normal saucepan
– Sauté the onion until translucent and soft
– Add the garlic and continue to sauté until fragrant
– Add the rice and cook out briefly
– Pour in the wine and sizzle to reduce for a couple of minutes
– Stir in the tomato purée, roasted tomato mixture and stock. Stir well.
– Add the sun-dried tomatoes and roasted peppers, bring to a simmer.
– Transfer to the oven (or pour into the heated oven dish) and bake (uncovered) for 30 minutes.
– Remove from the oven and fluff up with a fork (checking the rice is cooked through, if not return to the oven for another 5 minutes)
– Serve garnished with rocket leaves.


Published by


Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

12 thoughts on “Oven-baked Risotto with Roasted and Sun-dried Tomatoes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.