Imagine a creamy, dreamy risotto that requires minimal stirring and delivers maximum flavor - without chaining you to the stove! This Oven Baked Corn and Tomato Risotto is your ticket to a restaurant-quality meal with home-kitchen ease. Perfect for busy home cooks who crave Italian-inspired comfort food, this recipe transforms simple ingredients into a mouthwatering dish 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
- 4 cups vegetable broth
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the middle of the oven.
- In a large oven-safe casserole dish, heat olive oil over medium heat on the stovetop. Add diced onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add Arborio rice to the pan and stir to coat the grains with oil, toasting them lightly for about 1-2 minutes until they become slightly translucent.
- Pour in the vegetable broth and stir to combine with the rice, onions, and garlic. Bring the mixture to a gentle simmer.
- Stir in corn kernels and halved cherry tomatoes, distributing them evenly throughout the rice mixture.
- Season with salt and pepper to taste, ensuring the flavors are well balanced.
- Cover the casserole dish with a tight-fitting lid or aluminum foil and transfer to the preheated oven.
- Bake for 35-40 minutes, or until the rice is tender and has absorbed most of the liquid. Check halfway through cooking and stir gently if needed.
- Remove from the oven and let stand for 5 minutes. Uncover and stir in grated Parmesan cheese until melted and well incorporated.
- Taste and adjust seasoning if necessary. If the risotto seems too thick, stir in a little additional warm broth to achieve a creamy consistency.
- Serve hot, garnishing with additional Parmesan cheese and fresh herbs if desired.
Tips
- Choose the Right Rice: Arborio rice is crucial for authentic risotto texture. Its high starch content creates that signature creamy consistency.
- Oven Baking Hack: This method eliminates constant stirring, making risotto preparation much more relaxed and foolproof.
- Liquid Ratio Matters: Ensure your broth-to-rice ratio is correct to achieve the perfect creamy texture. Too little liquid results in dry rice, while too much makes it soupy.
- Fresh Ingredients Make a Difference: Use fresh corn kernels and ripe cherry tomatoes for the most vibrant flavor profile.
- Cheese Tip: Add Parmesan cheese at the end of cooking to preserve its flavor and prevent separation.
- Resting is Essential: Let the risotto stand for 5 minutes after cooking to allow the flavors to meld and the texture to settle.
- Customize Your Risotto: Feel free to add proteins like grilled chicken or shrimp, or experiment with different seasonal vegetables.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 50g
Protein: 11g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 13mg
