Baked Spanish Risotto

A risotto you don’t have to stir? Surely this is too good to be true?

original (meaty) recipe here

serves 4


  • 125g cherry tomatoes
  • 150g quorn chunks
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 150g risotto rice
  • 2 tsp chopped fresh rosemary
  • 500ml hot veg stock 
  • pinch of saffron strands


  1. Preheat the oven to 220C/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.
  2. Stir in the rice, rosemary, veg stock, saffron and some salt and pepper, mixing well together. Return to the over for a further 20 minutes.
  3. Stir and return to the oven for a further 10 minutes until the rice is tender.

wow – this was lovely & soooo easy! will definitely be making this again and attempting to convert any other risotto recipes I have to be done in the oven!


    Vegetarian. One husband, Two cats, Three kids.

    Posted in Light Meals, Vegetarian

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