I’ve run out of fresh food Baked Risotto

I’ve run out of fresh food Baked Risotto

Not matter how well you plan every so often you run out of fresh food – well at least I do.  In our non-vegilante days our go to meal was Tomato and Bacon Risotto (canned tomato, frozen bacon….), these days I’ve been trying to perfect a baked (because I’m too lazy to stir) vege risotto.  My in-house taste testers say this one is “pretty good” – which means it still needs some tweaks but probably ready to share.

Baked Vegetable Risotto

Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 4


  • 50 g Nuttalex or similar
  • 1 onion diced
  • 2 cloves garlic crushed
  • 250 g arborio rice
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano dried
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 410 g Canned tomatoes crushed or diced
  • 500 ml vegetable stock
  • 250 ml white wine
  • 500 g frozen vegetable mix


  • Heat Nuttalex in a large baking dish on the stovetop.
  • Add onion and garlic and saute.
  • Add rice, stir to coat and cook for a few minutes.
  • Add thyme and oregano, salt, pepper, canned tomato, vegetable stock and wine, and lightly stir.
    TIP: frozen capsicum can be added at this step for extra flavour
  • Bake for 45 - 60 minutes.
  • Serve with crusty bread.


Non-vego option: either serve with grated Parmesan or stir through approximately 60g grated Parmesan after cooking
Storage: cooked risotto can be stored in the fridge for no longer than 1 day.
Note: reheated rice can cause food poisoning, see Rice and Food Poisoning 

[nutrifox id=”14603″]

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