Tomato-Tipped Oven Baked Risotto Recipe - Oven Risotto Gluten-Free


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Tomato-Topped Oven-Baked Risotto

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Oven-baked risotto requires minimal stirring for the same creamy results as the classic stove-top version. Top with fresh tomatoes for extra flavor.

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Servings and Ingredients

Serves 12
3 tbsp. Gustare Vita olive oil
⅔ c. Hy-Vee Short Cuts chopped white onions
2 c. Arborio rice
1 c. San Simon Chardonnay, or chicken broth
4 ⅔ to 5 c. Hy-Vee 33%-less-sodium chicken broth, divided
1 ⅓ c. Parmesan cheese, freshly grated plus additional for garnish
2 tbsp. Hy-Vee unsalted butter, chopped
2 tbsp. fresh basil, chopped, plus additional for garnish
Hy-Vee salt
Hy-Vee black pepper
1 c. multicolor grape tomatoes, halved

Things To Grab

  • 3-to-3-1/2-quart Dutch oven


  1. Preheat oven to 375 degrees. Heat oil in a 3-to-3-1/2-quart Dutch oven over medium heat. Add onions; cook 2 to 3 minutes or until softened, stirring occasionally. Add rice; cook and stir 4 to 6 minutes or until rice is golden.

  2. Remove pan from heat; add wine. Return pan to heat; cook and stir until wine is evaporated. Carefully add 4-2/3 cups broth; stir to combine. Bring to a simmer.

  3. Cover tightly and bake for 12 to 15 minutes or until the rice is al dense. Remove rice mixture from oven; move oven rack to upper third of oven. Preheat broiler to HIGH.

  4. Stir 1-1/3 cups grated Parmesan cheese, butter, and 2 tablespoons basil into rice mixture. If necessary, stir in enough remaining broth to make a creamy mixture. Season to taste with salt and pepper.

  5. Gently stir in 2/3 cup tomatoes. Top with remaining tomatoes. Broil 1 to 3 minutes or until tomatoes are slightly softened. Garnish with shredded basil and Parmesan cheese, if desired. Serve immediately.

Nutrition facts


220 Calories per serving
3/4 cup

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 15mg
  • Sodium: 380mg
  • Total Carbohydrates: 29g
  • Protein: 6g

Daily Values

Iron 0%
Calcium 6%
Vitamin D 0%
Potassium 2%