Oven-Baked Parmesan Risotto
with Roasted Shallots and Tomatoes
Oven-Baked Parmesan Risotto
Creamy baked risotto gets a savory lift from roasted shallots and juicy tomatoes, finished with Parmesan for a comforting, oven-baked dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 5 teaspoon Balsamic Vinegar
- 2 unit Garlic
- 4 ounce Heirloom Grape Tomatoes
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- 2 unit Shallot
- 2 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- 2 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
PDF
DifficultyEasy
Total Time45m
Calories530
Protein14g
Carbs84g
Fat18g
Tags:
Calorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the Parmesan for a plant-based hard cheese or nutritional yeast to keep a savory finish. If you need a milder allium-free option, replace the garlic and shallot with extra zucchini and herbs.
What to serve with it
Serve with a crisp green salad or a plate of roasted vegetables to add freshness alongside the creamy rice. Warm crusty bread also works well for soaking up the tomato and Parmesan flavors.
