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Baked Rissotto

Published by Hannah Sedgwick

good basic you can do anything with.



  • 2 table spoons oil
  • 1 onion
  • 1 tea spoon salt
  • 180g aribo rice
  • 375ml water + a stock cube(optional)
  • 1 can tomatoes
  • 60g parmazan (or just a strong cheddar)
  • pepper
  • plus veg. cogrette in thin slices is nice.
  • or if you eat fish tuna is nice
  • or if you're not a vegy, bacon.
  • plus you need a pan with a lid that goes in the oven. a casserole dish or non-stick is best but if not just stir it every so often.


on a med. heat, fry sliced onion for 5 min

then fry the rice for 1 min

then add the liquid and tomatoes


top with cheese

lid on. Oven, 200 degrees Celcius, 30 min.

nice with fresh parsley if you have any.

serves 4

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  • This is a great way to dress up a cheap baked potato and SO easy!