Oven Risotto with Carrots and Sun-Dried Tomatoes

This creamy oven-baked risotto is a practical alternative to the traditional stovetop method. Carrots and sun-dried tomatoes give it a rich, savory flavor, while baking removes the need for constant stirring. The recipe contains no wine and can be served on its own or topped with fried shrimp.

Recipe details

• Preparation: 10 minutes
• Cooking: 30 minutes
• Total time: 40 minutes
• Servings: 4

Ingredients

• 250 g risotto rice
• 1 liter vegetable stock
• 4 medium carrots, about 350 g, diced
• About 100 g oil-packed sun-dried tomatoes, lightly drained and chopped
• 1 medium onion, finely chopped
• 1 fresh red chili or hot pepper, seeded and finely chopped
• 2 tablespoons tomato paste
• 1–2 garlic cloves, pressed or minced
• 60 g Parmesan, freshly grated
• 3 tablespoons olive oil
• A splash of freshly squeezed lemon juice
• Salt and pepper to taste

Optional toppings

• Freshly grated Parmesan
• Finely chopped fresh parsley
• Crème fraîche
• Fried peeled shrimp

Instructions

1. Preheat the oven to 200°C using the convection setting.
2. Heat the olive oil over medium heat in an ovenproof Dutch oven or sauté pan.
3. Briefly sauté the onion. Add the carrots, sun-dried tomatoes, chili and tomato paste, then cook together for about 5 minutes.
4. Add the garlic and cook for about 30 seconds.
5. Stir in the risotto rice and let it cook briefly with the vegetables.
6. Add the vegetable stock and a splash of lemon juice. Cover the pan and bake for 30 minutes.
7. Remove the risotto from the oven. Stir in the Parmesan for 1–2 minutes to develop a creamy consistency, then season with salt and pepper.
8. Serve with additional Parmesan, parsley, crème fraîche or fried shrimp, if desired.