Baked Tomato & Olive Risotto

Baked risotto is creamy and delicious just like traditional risotto but with half the effort!

Baked Tomato Risotto


2 tbsp olive oil

1 onion finely diced

5 cloves garlic crushed

2 cups Arborio rice

1/2 cup tomato paste

1 tsp red chilli flakes (optional)

2 tbsp balsamic vinegar

5 cups vegetable stock

2 tbsp butter (or dairy free equivalent)

1 cup pitted Kalamata olives

1/4 cup capers

Juice of 1 lemon

1 bunch of parsley finely chopped

Parmesan cheese to taste (optional)

Salt & pepper to taste



 Preheat oven to 180 degrees Celsius (fan forced)

Cook olive oil, onion & garlic over medium heat on stovetop for 3 minutes. Add rice to the pan and stir for 2 minutes until it appears glassy.

Stir in tomato paste & chilli flakes. Add balsamic vinegar after 2 minutes and stir to de-glaze the pan. Add stock and bring to the boil then transfer to an oven proof dish & bake for 30 minutes. 

Stir in the butter (or dairy free equivalent) and return to the oven for another 10 minutes.

Remove from the oven, stir in the olives, capers, lemon juice & parsley. Season with salt & pepper to taste.

Serve with extra parsley sprinkled on top & lemon wedges on the side