Super Cheesy Ovenbaked Tomato Risotto

Super Cheesy Ovenbaked Tomato Risotto

with Peashoot Salad

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Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. Chef Mimi to the rescue! She's simplified the process and created this recipe that can be baked in the oven - all the creamy, luxurious texture with none of the elbow work. If that wasn't enough, it also boasts the crowd-pleasing flavours of a margherita pizza!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

2 sachet

Vegetable Stock Powder


1 sachet

Tomato Puree

175 grams

Risotto Rice

125 grams

Baby Plum Tomatoes

½ unit(s)


1 sachet


60 grams

Cheddar Cheese


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 pot(s)

Sun-Dried Tomato Paste

40 grams

Pea Shoots

Not included in your delivery

1 tbsp

Olive Oil

450 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2794 kJ
Energy (kcal)668 kcal
Fat22.0 g
of which saturates11.0 g
Carbohydrate88 g
of which sugars14.0 g
Protein25 g
Salt2.77 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C, fill and boil your kettle. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Pour the boiling water (see ingredients for amounts) into a jug with the stock powder, stir well and set aside.


Heat a drizzle of oil in a large ovenproof saucepan over medium-high heat and add the shallot. Tip: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Stir and cook until softened, 4-5 mins. Add the garlic and tomato puree and cook for 1 minute more. Stir in the arborio rice and and cook until it is slightly translucent, 1-2 mins.


Meanwhile, pour the stock into the rice then add the baby plum tomatoes, bring back to the boil. Cover with a lid (or some tightly fitting foil). TIP: Transfer to an ovenproof dish, cover with a lid or foil at this point if your pan isn't ovenproof. Pop on the top shelf of your oven and bake until the rice is cooked and the stock absorbed, 20-25 mins. Meanwhile, grate the cheddar cheese.


While the risotto is cooking, halve the lemon and squeeze the juice into a large bowl. Add the honey and olive oil (see ingredients for amount) and whisk together with a fork. Set aside.


When the risotto is cooked, remove it from your oven. Carefully take the lid off the pan and add a splash of water to loosen if you need to. Stir in a knob of butter (if you have some), the sundried tomato paste, cheddar and the hard Italian cheese. Stir together until combined. Taste and season with salt and pepper if you feel it needs it.


Add the peashoots to your bowl of salad dressing and toss to coat. Serve the risotto in bowls with the salad alongside. Enjoy!