The Lazy Cook’s One Pan Baked Risotto

The Lazy Cook’s One Pan Baked Risotto

It was another one of those evenings - you know the ones where dinner time creeps up behind you and takes you by surprise? I know, I know - it happens at the same time every day and I should expect it. Sometimes I even plan for it but today the day just got away from me and bam! There it was! Taunting me.

I hadn’t planned, I hadn’t shopped and I was at the mercy of dragging my kids through Coles (during witching hour no less) or whatever was in my pantry. Naturally I chose the pantry challenge (because - well, you know!).

In the fridge I had an onion, some garlic, some cherry tomatoes and some mushrooms. I also had some baby spinach and jar of sun-dried tomato’s. Now it would have made an ok salad sure, but it would have been more of a side salad and not really a main meal kind of salad. In the pantry I had some penne or aborio rice. I made pasta already this week so rice was the winner.

As I was feeling a bit lazy (it is the week before Christmas after all and I have been flat out) I really couldn’t be bothered stirring a risotto and I had an inkling that all of the veg I had on hand would be much nicer roasted..

And since I had the roasting dish out anyway why not just chuck the rice in there too and see what happens? What happened was magical! I’m not sure I will ever make a traditional risotto again! It was so easy! And the depth of flavour was mouth watering-ly delicious! Yes I am now all about the lazy girl’s risotto from now on!

Here is how I made it- keep in mind that supplies were limited. Feel free to go nuts on the veg, add in your own spin and try out different versions (I certainly will be).

3 cups liquid veggie stock
1.5 cups aborio rice
250g mushrooms (sliced)
250g cherry tomatoes (halved)
1 onion
50g (ish) sundried tomatoes (chopped fine)
1 clove of garlic (minced)
2 TBSP extra virgin olive oil
1/2 tsp good quality rock salt
Italian herbs to taste

*optional - 1/4 cup nutritional yeast/savoury yeast flakes


Pre-heat oven to 200 degrees Celsius. Add oil, onion and garlic to roasting pan and into the oven for 10 mins.

Pull the pan out of the oven and add mushrooms, cherry tomatoes, sundried tomatoes and Italian herbs. Put back in for another 10 - 12 mins.

Take the pan out of the oven and season with salt and then add your rice. Make sure your rice is coated with oil and then add your veggie stock. Cover well and put pack into the oven for 30 minutes. Have a glass of wine and relax because you are nearly done!

Take the pan out and add nutritional yeast and stir through. Leave uncovered and place back in the oven for another 10 mins. Serve and enjoy (the food and the feeling that once again dinner time tried, but it didn’t quite beat you!).


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