Super Cheesy Oven-Baked Tomato Risotto
with Rocket Salad
- Milk
- Egg
A customer favourite, this Super Cheesy Oven-Baked Tomato Risotto is a tried-and-tested recipe that always wins with a crowd.
Ingredients
1
Red Onion
1
Garlic Clove
20
Vegetable Stock Paste
30
Tomato Puree
175
Risotto Rice
190
Baby Plum Tomatoes
60
Mature Cheddar Cheese
(Contains: Milk)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
25
Sun-Dried Tomato Paste
40
Wild Rocket
30
Pesto Dressing
Not included in your delivery
450
Water for the Stock
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle. Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Pour the boiling water for the stock (see ingredients for amount) into a measuring jug with the veg stock paste. Stir well and set aside.
Heat a drizzle of oil in an ovenproof saucepan on medium-high heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). When hot, add the onion and cook until softened, 3-4 mins. Stir in the garlic and tomato puree and cook for 1 min more. Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.
Pour the stock into the rice and stir well to combine. Add the baby plum tomatoes and bring back to the boil. Pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. Meanwhile, grate the Cheddar cheese.
While the risotto bakes, put the rocket in a bowl and set aside.
When the risotto is ready, remove it from the oven and mix in the sun-dried tomato paste, Cheddar, hard Italian style cheese and a knob of butter (if you have any). Season to taste with salt and pepper if needed. TIP: Add a splash of water if needed.
Drizzle the pesto dressing over the rocket and toss to coat. Serve the risotto in bowls with the salad alongside. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Rich, cheesy, and comforting, with a deep tomato flavour that many find satisfying; some feel the tomato elements can overpower the cheese, so adjusting the balance to taste is worth considering.
- Ease of prep: Straightforward to make, with the oven-baking method praised for removing the need to stir constantly; some find the rice takes longer than stated, so check it towards the end and finish on the hob if needed.
- Suggestions: Reduce the cheese if you prefer a lighter result, or use an extra-mature variety for more depth. Adding mushrooms, roasted garlic, fresh thyme, or a splash of lemon juice can boost flavour and texture.
- Next-day meals: Leftovers reheat well and taste just as good the next day, making this a handy option for lunch.
- Cooking method: The oven method works well for most, though cooking on the hob gives you more control over moisture; if the rice is still firm after the suggested time, add a little extra stock and continue cooking.
- Salad: The rocket and dressing pair nicely with the richness of the risotto; if rocket feels too strong on its own, mixing it with milder leaves softens the flavour.
