Baked Tomato and Veggie Risotto

Feeds 5-6

Prep 3 mins

Cooking Time 35 mins


2 cups short grain rice

3.5 cups chicken or beef stock

1 small zucchini

1 stick celery

1 brown onion

1 carrot

1 clove garlic

1 stalk of rosemary

1 1/2 cup of tomato passata

500g beef mince

1/2 cup of frozen peas

1/2 cup parmesan cheese

3/4 cup of grated mozzarella

2 tablespoons olive oil

1 tablespoon of butter

Salt & pepper to taste

Baked Tomato Veggie Risotto


  1. Preheat the oven to 180 degrees
  2. In a food processor blitz veggies and herbs.
  3. Add 2 tablespoons olive oil with the butter to a large casserole dish. When the butter has melted add the veggies, and a pinch of salt and sauté them for a few minutes.
  4. Add the mince to the pan and brown it before adding the rice.
  5. Mix the rice for a few minutes before adding the tomato passata and beef stock. Season well with salt and pepper.
  6. Bring to the boil, then place the lid on.
  7. Place the dish in the oven and allow it to bake for 13 minutes.
  8. Remove the dish from the oven, stir through the peas, Parmesan cheese, and 3/4 of the grated cheese.
  9. Sprinkle the remaining cheese on the top. Place the lid back in and bake for a further 5 minutes.
  10. Serve with your favourite salad.

OPTION: Add a cup of baby spinach when you mix through the frozen peas.

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