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Easy Oven-Baked Pesto Risotto with Roasted Tomatoes

This easy-to-follow recipe features creamy risotto drizzled with store-bought pesto and adorned with sweet and juicy roasted tomatoes. Create the perfect risotto with a fraction of the effort, while keeping it vegan, gluten-free, and healthy.
2
40 min
TOTAL TIME
432
CALORIES
$2.18
PER SERVING
Easy Oven-Baked Pesto Risotto with Roasted Tomatoes
Ingredients
9 INGREDIENTS
4 SERVINGS
Salt & Pepper
salt & pepper
to taste
Arborio Rice
1 1/2 cups arborio rice
Vegan Parmesan Cheese
vegan parmesan cheese
for serving
Garlic
3 cloves garlic
minced
Onion
1 large onion
diced
Cherry Vine Tomatoes
2 cups cherry vine tomatoes
Olive Oil
1 tbsp olive oil
Pesto
4 tbsp pesto
Vegetable Stock
3 cups vegetable stock
Directions
12 STEPS
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
Preheat the oven to 350°F (180°C).
2
In a large pan or Dutch oven, heat olive oil over low-medium heat.
3
Add the diced onion and cook for 5 minutes, stirring regularly, until softened.
4
Add the minced garlic and continue to cook for another 5 minutes.
5
Increase the heat and add the arborio risotto rice, stirring to combine.
6
Pour in the vegetable stock and season with salt and pepper. Stir and cook for 2 more minutes or until the stock comes to a boil.
7
Cover the pan with a tightly fitting lid and bake in the preheated oven for 25 minutes, or until the rice is tender but still has a slight bite.
8
While the risotto is baking, place the cherry vine tomatoes on a baking sheet and drizzle with a bit of olive oil. Season with salt and pepper.
9
Roast the tomatoes in the oven for 10 minutes or until soft and slightly charred.
10
When the risotto is ready, remove it from the oven and adjust the seasoning with salt and pepper, if necessary.
11
To serve, gently stir in the store-bought pesto before dividing the risotto among serving bowls.
12
Top each bowl with roasted tomatoes and a sprinkle of vegan parmesan cheese. Drizzle with additional olive oil and a sprinkle of black pepper, if desired.
Health Info
Macros
76g
CARBS
13g
FAT
10g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
TREE NUTS
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Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
Can I use low-fat or non-dairy milk instead of stock?
What is the right texture for a perfectly cooked risotto?
Is it necessary to add cheese and butter at the end?