No-fuss baked tomato and chorizo risotto recipe

Posted in Recipes.

Risotto has a bit of a bad reputation for being high maintenance with its need for constant stirring and adding liquid a thimbleful at a time – but not with this ripper of a recipe. Baked risotto is super easy – just like magic, that rice goes straight into the oven to cook!

Risotto is a great meal to add all the family’s favourite vegetables to and by no means is the recipe here the only way it should be done. We love chorizo in our home, but if chorizo isn’t your thing, try sliced up cooked sausages or a shredded BBQ chicken instead.

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  • Prep time : 15 mins
  • Cooking time : 40 mins

Baked tomato and chorizo risotto ingredients

  • 1 brown onion, diced
  • 2 cloves of garlic, crushed
  • 4 cups of chicken stock
  • 2 cups of arborio (risotto) rice
  • 1 cup of pumpkin, diced and lightly steamed
  • 1 capsicum, diced
  • 2 chorizo sausages, sliced
  • 500g jar of passata sauce
  • 2 handfuls of baby spinach
  • olive oil
  • pepper


  • Preheat the oven to 180°C. Make sure all the ingredients are sliced, diced and ready to go.
  • In a heavy based pot (ideally one with a lid which can go on the stove top as well as in the oven) heat a glug of olive oil over low to medium heat and cook onion and garlic, stirring, until soft.
  • Add the arborio rice to the cooked onion and give it a really good stir to combine and coat the rice with oil. Add the stock to the pot.
  • Scrape down any rice or onion that might be stuck above the liquid line (they’ll otherwise turn crunchy and not nice to eat) and cover with the lid. Put in the oven and let it cook for 30 minutes. Do not remove the lid or open the oven door. Just let it be.
  • While the rice cooks, cook the chorizo in a dry pan until the edges start to crisp up.
  • Add the capsicum and steamed pumpkin to the chorizo and cook for around five minutes until the chorizo has a nice colour to it.
  • Add the passata sauce and let it simmer gently while the rice continues to cook.
  • When the rice is done, add the chorizo sauce and the baby spinach to the rice pot – it may be a bit wet, but don’t worry, it’ll help the spinach wilt!
  • Stir and season with pepper if needed. Serve straight away with crusty bread and you’re done. Enjoy!

This recipe, from the fabulous Beth over at Baby Mac, serves four to six people, depending on how hungry the brood are.

Browse our recipe section for more great meal ideas and treats to try.


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