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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


  • Maia 7 years ago

    Sounds great, but if you want to make it vegetarian unfortunately parmesan cheese isn't veggie! It's got rennet in it which comes from the stomach lining of calves, so maybe just use the cheddar

  • lornasnail 8 years ago

    This is nice with red pepper , cougette , aubergenie and a few dried chilli flakes that you can buy in the supermarket

  • Angela 9 years ago

    Really works - easy - delicious !

  • Jess 9 years ago

    Perfect help with the recipe =D!! , currently eating mine now =3 <3 i wish i used more herbs and spices though but not back instructions =D!

  • Eleanor 10 years ago

    When i got back from collage my mum wanted me to prove that i could cook (i couldn't very well before) i made this and they all loved it thanks!

  • Alison 10 years ago

    This is a fantastic recipie I use my left over sunday roast meat in it with any veg I have in the fridge. The kids love it.

  • linzi 10 years ago

    that would be arborio rice you're looking for- or maybe paella rice. and don't try without a stock cube it tastes icky

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