My Fussy Eater | Easy Kids Recipes

A kids and family food blog full of healthy and easy recipes for fussy eaters

Home » Family Meals » Baked Cheese & Tomato Risotto

Baked Cheese & Tomato Risotto

by , Updated

Jump To Recipe Print Recipe
My Fussy Eater Book & App

A delicious and kid-friendly Baked Cheese & Tomato Risotto recipe, cooked in the oven to make it super easy!

Baked Cheese & Tomato Risotto in a white bowl with a red polka dot spoon on top of a red and white tea towel

When it comes to comfort food you can’t beat a delicious and warming risotto. There’s nothing better than a big bowl of steaming creamy rice when its cold and wet outside.

But as much as I love risotto it can be a bit of a pain to make. Standing over the stove, constantly adding in stock and stirring is just not feasible most evenings so instead I use my cheat’s recipe to make this delicious baked risotto instead.

My recipe is very basic, using the classic combo of roasted onions, garlic and tomatoes for flavour and then grated cheddar cheese to add creaminess and a slightly sharp taste.

It’s a winner with the kids as it is simple but really delicious and super filling as well.

risotto served on a small plate

Once the cherry tomatoes have roasted in the oven, you can either keep them whole when adding the rice and stock, or else gently mash them to break them down.

I prefer to mash them as it releases so much of that delicious flavour and also the kids don’t then complain about whole tomatoes in their food!

I imagine that most Italians would be horrified by a baked risotto recipe but for me it’s much easier to bung it all in the oven rather than slave over a hot stove!

If you like this recipe then maybe you’d also love to try my Baked Butternut Squash Risotto recipe! The perfect comfort food dinner for Autumn!

Baked Butternut Squash Risotto

If you try my baked risotto please do let me know what you think. And tag me in a picture on Facebook or Instagram using the hashtag #myfussyeater. I love seeing all your pictures of the recipes you and your family have been enjoying.

Print
A delicious and kid-friendly Cheese & Tomato Risotto recipe, cooked in the oven to make it super easy!

Baked Cheese & Tomato Risotto

★★★★★ 4.8 from 12 reviews
  • Author: Ciara Attwell @ My Fussy Eater
  • Prep Time: 2 mins
  • Cook Time: 35 mins
  • Total Time: 37 minutes
  • Yield: 4 1x
  • Category: Main Meal
  • Cuisine: Italian
Print Recipe

Description

A delicious and kid-friendly Cheese & Tomato Risotto recipe, cooked in the oven to make it super easy!

Ingredients

  • 1 tbsp olive oil
  • 1 white onion, finely diced
  • 2 cloves of garlic, chopped
  • 250g / 2 & 1/2 cups cherry tomatoes
  • 200g / 7oz risotto rice
  • 600ml / 2 & 1/2 cups hot vegetable stock
  • 75g / 3/4 cup grated cheddar cheese
  • 1 tbsp chopped fresh chives

Instructions

  1. Preheat the oven to 200c / 400f
  2. Add the olive oil, onions, garlic and tomatoes to a baking dish and bake in the oven for 15 minutes.
  3. After 15 minutes the tomatoes will be nicely roasted. You can either leave them whole or else gently mash them to break them down.
  4. Add the risotto rice and vegetable stock to the dish and return to the oven for 20 minutes, stirring twice. The stock should all be absorbed by now and the rice cooked through.
  5. Remove from the oven and stir in the grated cheese and chives.
  6. Serve immediately with some cooked greens or a side salad.

If you liked this recipe you may also like my Leftover Chicken Risotto recipe:

Use leftover chicken and vegetables from your Sunday roast to create this delicious risotto recipe
Easy Baked Cheese & Tomato Risotto Pinterest Pin

You Might Also Like These Recipes:

Comments

  1. H Tavares says

    Très bon, je l’ ai servi comme accompagnement pour pjmper mon repas au lieu d’ un riz ordinaire et mon chum et moi, on a adoré. ( De plus, jen’ aime pas le vrai rissoto et celui ci cuit ainsi is the best ) 😜

    ★★★★★

    Reply

  2. Anonymous says

    Very good, but took about 35-40 min to cook with hot broth ! Would def adjust the time with a hungry 18 mths old 😛

    Reply

  3. Sam says

    This is tasty and my son does like it, but the 20 minute cooking time is unrealistic, mine took about 40 mins for the rice to soften & cook so worth thinking about when you have a hungry toddler to feed!

    ★★★

    Reply

  4. Gnina says

    Love this recipe, we add a little chilli to spice it up, yummy, a favourite of the whole family: 6 years to 45!!
    Wondering if you have tried any different flavours and whether they worked well as a baked risotto dish?
    Thank you 😊

    ★★★★★

    Reply

    • Bianca Carey Spencer says

      So pleased you like the recipe Gnina! Yes, there is a Baked Butternut Squash recipe on the blog that you also might like! x

      Reply

  5. Christine says

    Omg thank you Ciara! This was delicious! Made your new curry few days ago and that was delicious too. Kids enjoyed it too 😬

    Reply

  6. Valerie says

    Thank you so much- my idea of a great rainy day, easy, limited washing up and yet still balanced family dinner for our 4YO & 18MO. I’ve tried stove top recipes in the past & honestly you don’t have the time to constantly stir & monitor when you’ve got 2 crazy kids constantly under your feet. The other oven baked risottos seemed to still need to sauté the onions etc in a pan & I love that this found a solution to limit the washing up!
    I used your fabulous recipe for basic inspiration, timings and proportions; as we are suffering from lockdown larder limitations. I added some frozen spinach at the end, thyme instead of chives, and swopped the cheddar for a mix of Red Leicester, Boursin & parmesan, and added a little leftover ham too. The Kids absolutely loved it, and us grown ups ended up stealing some for a starter ourselves with a generous addition of black pepper rather than freezing the spare portions for the kids. Oops! Thanks again. Sorry for changing it so much!!

    ★★★★★

    Reply

  8. Emma says

    So easy to prep everything in advance then stick in the oven. I left it 5 more mins and added a little more water but only because I like risotto rice a little softer.

    ★★★★★

    Reply

  9. Lauren2791 says

    Delicious! I have to admit I wasn’t looking forward to this dish really but it’s actually my favourite MFE recipe yet! Didn’t win my fussy eater over unfortunately but was a huge hit with the rest of the family. I’ve also saved a small fortune using your recipes thank you!!

    ★★★★★

    Reply

  10. Jessica Fisher says

    I’m baking the risotto right now, but it’s already been in for 25 minutes and there’s still tons of broth left! Our oven is always right on with recipes…wondering if this has been a problem for anyone else?

    Reply

  11. Hope says

    I added a little bit of chorizo as my 4 year old is obsessed with the stuff and it was so tasty! Really delicious.

    ★★★★★

    Reply

  13. Nicola says

    I made this tonight for the first time and it was really delicious! I love how hassle free the recipe is – I’ve been ill with a bad flu this week and haven’t had much energy for cooking, but this was nice and easy – dinners like this are a godsend! Thank you so much for the recipe ????

    Reply

  14. Sarah says

    I made this recipe tonight for my 15 month old (and her hungry mum and dad!) It was amazing, definitely a weeknight regular. Thank you so much xx

    ★★★★★

    Reply

  19. CASSIE says

    Is it possible to just cook this kn thr stivetop on a skillet? I use a skillet for everything.. sounds so yummy! I have a three year old i cant wait to fix this for…… and for me ! Lol Thanks for posting 🙂

    Reply

  22. Lisa says

    Hi this sounds delicious. Would it be okay for a 2 year old? Stuck in a rut with chicken & salmon at the moment & she’s gone off veg!! Tried your aubergine pizza recipe tonight ???? your site is great!! Thanks, Lisa.

    Reply

Leave a Reply

Your email address will not be published.

★☆ ★☆ ★☆ ★☆ ★☆