Easy Oven-Baked Tomato Risotto

Preheat your oven to 200°C (180°C fan/gas 6). In a large ovenproof frying pan or shallow casserole dish, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until it begins to soften. Stir in the crushed garlic and cook for one more minute, stirring continuously to prevent burning.

Add the risotto rice to the pan and stir well for a minute to ensure every grain is thoroughly coated in the buttery onion and garlic mixture.

Prepare your stock: if using a stock cube, dissolve it in 700ml of boiling water; if using fresh stock, warm it in a separate pan until steaming. Pour the hot stock and the canned cherry tomatoes into the rice mixture. Season generously with salt and pepper and stir to combine.

Cover the pan with a tight-fitting lid and bake in the oven for 20 minutes. Carefully remove the pan using oven gloves. Give the risotto a good stir—the rice should be tender with a slight bite (al dente). Don't worry if it looks a bit runny; it will thicken as it rests.

Stir in most of the grated Parmesan, then replace the lid and let the risotto stand for 3–4 minutes. This resting period is essential for the perfect texture. Serve sprinkled with the remaining cheese and fresh basil leaves.