Imagine a creamy, luxurious risotto that practically cooks itself - no constant stirring required! This innovative Baked Risotto with Tomato Sauce and Pecorino Romano is about to revolutionize your Italian cooking game. Perfect for busy home cooks who crave restaurant-quality meals without the tedious traditional risotto-making technique, this recipe promises a delectable dining experience that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup tomato sauce
- 1/2 cup grated Pecorino Romano cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure a rack is positioned in the middle of the oven.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent and soft, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add Arborio rice to the skillet and toast the grains for 1-2 minutes, stirring continuously to coat each grain with oil and lightly golden.
- Pour in vegetable broth and tomato sauce, stirring to combine. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then remove from stovetop heat. Sprinkle half of the grated Pecorino Romano cheese over the surface.
- Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven.
- Bake for 35-40 minutes, or until rice is tender and has absorbed most of the liquid. The risotto should have a creamy consistency.
- Remove from oven and let rest for 5 minutes. Uncover and stir gently to redistribute the creamy texture.
- Sprinkle remaining Pecorino Romano cheese on top before serving. Garnish with fresh basil or parsley if desired.
Tips
- Choose the Right Rice: Always use Arborio rice for authentic risotto texture. Its high starch content ensures that creamy, luxurious consistency.
- Don't Skip the Toasting: Toasting the rice in olive oil before adding liquid helps develop a nutty flavor and prevents the grains from becoming mushy.
- Liquid Ratio is Key: Maintain the right proportion of broth and tomato sauce to achieve the perfect creamy texture.
- Oven Positioning Matters: Place the skillet in the middle rack to ensure even heat distribution.
- Resting Time is Crucial: Let the risotto rest for 5 minutes after baking to allow the starches to settle and create a more cohesive dish.
- Cheese Tip: Use freshly grated Pecorino Romano for the most intense flavor. Pre-grated cheese can be less flavorful and may not melt as smoothly.
- Optional Garnishes: Fresh basil or parsley can add a bright, fresh note to the rich, creamy risotto.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 10g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
