Baked Corn & Tomato Risotto

Don't feel like standing over a stove to make risotto? Use your oven instead! This Baked Tomato & Corn Risotto is on Shutterbean.com

I love to let my oven do all the hard lifting when it comes to weeknight dinners. It’s especially nice when I make something that makes a ton of leftovers that we can eat throughout the week. I had some corn and tomatoes leftover from a Farmer’s market haul last week and put them to good use with this Baked Corn & Tomato Risotto dish.  I wanted to bake the risotto because I didn’t want to stand in front of the stove stirring….I just wanted to sit down on the couch and watch my newest guilty pleasure- Botched. REAL TALK.

Baked Corn & Tomato Risotto // shutterbean

The risotto is creamy, al dente and studded with chopped basil and Parmesan cheese.

Baked Corn & Tomato Risotto // shutterbean

We roast tomatoes in the oven while the risotto is baking and if you’re feeling frisky, add a poached egg on top. Dinner is served and you barely had to do anything. Win win.

And we’re off. All good things.

Baked Corn & Tomato Risotto // shutterbean

First we are going to get our tomatoes ready for roasting. Drizzle oil, salt & pepper on a parchment lined baking sheet.

Baked Corn & Tomato Risotto // shutterbean

Mix the tomatoes in. Pop them in the oven. We’re gonna get the risotto going.

Baked Corn & Tomato Risotto // shutterbean

Onions and garlic sweat. We add in the herbs, salt pepper & red pepper flakes.

Baked Corn & Tomato Risotto // shutterbean

We mix the rice with the onion mixture, parmesan & corn.

Baked Corn & Tomato Risotto // shutterbean

We put the rice in a baking sheet. We add the vegetable stock and water.

Baked Corn & Tomato Risotto // shutterbean

Stir! And then off to the oven…uncovered.

Baked Corn & Tomato Risotto // shutterbean

At the half way mark we add a little butter. Because BUTTER!

Baked Corn & Tomato Risotto // shutterbean

Tomatoes are roasted.

Baked Corn & Tomato Risotto // shutterbean

We chop some fresh basil…. Add more Parmesan to the top…

Baked Corn & Tomato Risotto // shutterbean

 

 

Baked Corn & Tomato Risotto // shutterbean

Yaasssss.

Baked Corn & Tomato Risotto // shutterbean

Dig in…serve it up.

Baked Corn & Tomato Risotto // shutterbean

Add an egg on it…

Baked Corn & Tomato Risotto // shutterbean

It makes great leftovers!

Baked Corn & Tomato Risotto // shutterbean

Corn, basil, parmesan, risotto deliciousness.

 

Baked Corn & Tomato Risotto

recipe serves 4-6

adapted from Joy the Baker

  • 2 cups cherry tomatoes
  • 2 tablespoon olive oil, divided
  • salt & pepper
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chopped basil leaves, plus more for serving
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon unsalted butter, plus more for coating dish
  • 2 cups Arborio rice
  • 2 cups fresh corn (about 2 cobs)
  • 32 ounces low-sodium vegetable stock
  • 1 1/4 cups water
  • 1 cup grated Parmesan cheese, plus more for serving

Preheat oven to 350 degrees F.  Butter a 9×13-inch baking pan and set aside.

Line a baking sheet with parchment paper. Drizzle with 1 tablespoons olive oil, salt & pepper. Toss tomatoes onto the parchment and give them a good coat of the olive oil. Put them in the bottom rack of the oven to roast while you prepare the risotto.

In a medium skillet, heat 1 tablespoon olive oil over medium heat.  Add the onions and cook until translucent, about 5 minutes.  Just as the onions are done cooking, stir in garlic and cook for another minute. Add fresh and dried basil, red pepper flakes, thyme and season with salt & pepper.  Toss to heat through and set aside.

In a medium bowl, toss together uncooked rice, corn, cheese, and the onion mixture.  Place in the prepared baking pan.  Pour vegetable stock and water over the rice mixture.  Stir gently to ensure even cooking.

Place in the oven and allow to cook, uncovered,  for 37-40 minutes, stirring after 20 minutes. At the halfway mark, stir in a tablespoon of butter.  Rice is done when liquid is absorbed and mixture is cooked through and creamy.  If rice mixture is still crunchy, add more hot water or hot chicken stock about 1/3 cup at a time.

When cooked through, remove both the tomatoes and risotto  from the oven and allow to cool for 15 minutes before tasting.  Add salt to taste.  Serve topped with roasted tomatoes, fresh basil leaves, black pepper, and additional Parmesan cheese.  Rice will last, in an airtight container in the fridge, for up to 5 days.

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  • Sara

    oh delicious. i love the way you think the poached egg 😉
    that’s my usual addition to almost anything.

  • Allyn

    I keep meaning to try baked risotto because all the stirring… so much stirring.
    This one looks like a winner.

    • Allyn

      So I made this last night, with extra corn of course, and it was delicious. But it was even better today when I took cold leftovers, formed into patties, dipped in panko, pan fried and topped with harissa, fried eggs, and lemon. HOLY CRAP.

  • Lori

    It’s gorgeous! Sounds so good!

  • christina

    Definitely going to try this! I’ve made JTB’s baked lemon risotto so many times. It has definitely changed my perspective on risotto.

  • Shawna

    I just got hooked on Botched a couple of weeks ago after a co-worker told me about it. It completely disgusts my family that I’m watching trashy TV but I LOVE it! I love the banter between the two doctors – Paul Nassif is NOT fat! – and the awful plastic surgeries that walk thru that door! Oh MY! The British guy with the lips! STOP IT!

    • Tracy

      STOP IT WITH THE LIPS!!!! It’s pretty fascinating, huh??

      • Shawna

        I just had a friend who went in for a tummy tuck and suddenly I was an expert on it! Go, me!

  • Kristen R.

    I keep avoiding lovely risotto recipes because of the attention needed over the hot stove – thank for something so perfect for my summer grocery list!

  • Carolyn

    Oohh, this sounds delish! Once it cools off enough to heat up the oven, I’m adding this to our meal plan. I bet the leftovers would make the best risotto cakes!

  • Abby

    OMG this looks incredible, Tracy. Those tomatooooeees! <3

  • Amy @ Thoroughly Nourished Life

    Tracy, this sounds like the perfect weeknight dinner! I love risotto, but yeah, I’d rather be watching TV or reading my book than stirring a pot after a long day at work. I cannot wait to make this and of course #putaneggonit. Oh the runny yolk….

  • Ashlyn @ Pedantic Foodie

    This looks glorious! I love fresh corn in the summer time!

  • Ashlyn @ Pedantic Foodie

    This looks glorious! I love fresh corn in the summertime!

  • HilaryT

    It’s 10:54PM and I want to EAT THIS NOW! Guess it will have to wait…

  • Jessie

    Update: I made this dish over the weekend and it fed my husband and I for 3 full meals. Delicious! I was running a little short on fresh tomatoes, so by the time we reached for leftovers I used my old favorite tomato sauce standby from Joy: http://joythebaker.com/2013/01/baked-polenta-with-tomato-and-basil/

    Perfection! Tomatoes and corn are my summer jam.

  • DessertForTwo

    I just made this for Sunday Supper and it was awesome! I have a gas oven that probably doesn’t heat evenly, so at the end of 40 minutes, I still had soupy rice, so I cranked the oven to 400 for a few minutes and it was perfect.
    Next time I make this, I’ll quadruple the amount of tomatoes because they were so good—slow-roasted in the oven is the way to go for tomatoes, who knew? I’ve been roasting them at 425 for too long. 350 it is, from now on!

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