This simple baked risotto with courgette and tomato has been one of my ‘go-to’ weeknight family meals for years. The beauty of it is that you simply leave it in the oven to work its magic – no standing at the hob stirring for half an hour. It’s hugely satisfying in flavour, and can be made completely vegetarian. After some brief slicing, chopping, grating, and stirring, you have dinner sorted and time to sit back with a glass of wine in the garden!
An easy yet comforting Summer risotto
There are few dishes more comforting than a risotto. But on busy weeknights, the constant stirring can feel a bit much. This simple baked risotto with courgette and tomato has been one of my go‑to family meals for years precisely for this reason. Everything goes into one dish, straight into the oven, and you’re rewarded with a creamy, satisfying risotto.
One-pot simplicity for warm Summer evenings
Whether you’re cooking for the family, feeding friends, or just want something easy and comforting at the end of a long day, this simple baked risotto with courgette and tomato is one of those recipes you’ll come back to again and again. It’s unfussy, full of flavour, and proof that weeknight cooking doesn’t need to be complicated to be delicious.
Other risotto dishes
If, like me, you’re a fan of risottos, below are some other recipes on the site to try:
- Cacio e pepe risotto
- Creamy roasted cherry tomato risotto
- Chicken and celeriac risotto
- Roasted butternut squash and sage risotto
Growing courgettes
Courgettes are remarkably easy to grow in the UK and are perfect for beginner gardeners. They thrive in the British climate when planted after the last frost (typically late May or early June) and can produce abundant harvests from just two plants throughout the summer months, making them one of the most easiest and rewarding vegetables to plant at home.
Courgettes like a rich, well-composted soil, and above all else, constant watering – especially in hot weather – as plants can produce 1-2 courgettes per day, which requires a lot of water. Ensure you regularly harvest the courgettes to encourage further production.
Absolutely, if your preference is vegetable stock, or you want to make the dish vegetarian, replace the chicken stock with vegetable stock.
Simple Baked Risotto with Courgette and Tomato
Equipment
- Large, heavy based casserole with a tight-fitting lid
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 1 celery stalk finely chopped
- 2 garlic clove grated
- 1 tsp salt
- 250 g risotto rice arborio is good
- 400 ml chicken stock or vegetable
- 400 g tin chopped tomatoes Mutti's 'Polpa' is good as it's not too chunky
- 750 g courgettes thinly sliced
- 50 g parmesan grated plus extra for serving
- black pepper freshly ground
- 2 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 200 °C
- Heat the olive oil in your casserole dish over a medium heat, add the onion, celery, garlic and salt, and stir to cook gently for 6-7 minutes until the onion is softened.
- Pour the rice into the dish and stir to coat it in the oil. Cook for a minute or two. Add in your stock and the tin of chopped tomatoes. Bring the mix to a simmering point and add your sliced courgettes, the grated parmesan, and a good grinding of black pepper. Stir everything gently, pop on the lid, and place in the middle of the oven.
- After 30 minutes in the oven, check to see if the rice is al dente and cooked. If not, put the lid back on and give it another 5 minutes.
- Serve in bowls sprinkled with the chopped parsley and grated parmesan.
Notes
- Make this simple baked risotto with courgette and tomato vegetarian by replacing the chicken stock with vegetable stock.