Oven-Baked Corn and Tomato Risotto
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Oven-Baked Corn and Tomato Risotto

Oven-Baked Corn and Tomato Risotto

with Pancetta and Parmesan

We love everything about creamy risotto, except all the time spent stirring. Fortunately, our chefs created a far less labor-intensive way to whip up this Italian classic by baking it. Prepare to feast on hearty rice topped with roasted tomatoes, crispy pancetta, and lemon zest.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

¾ cup

Arborio Rice

2 unit

Chicken Stock Concentrate

4 ounce


¼ cup

Parmesan Cheese

(Contains Milk)

4 ounce

Grape Tomatoes

1 can


1 unit

Yellow Onion

2 clove


1 unit


Not included in your delivery

1 tablespoon


(Contains Milk)

2 teaspoon

Olive Oil






Nutrition Values

/ per serving
Calories689 kcal
Energy (kJ)2883 kJ
Fat25 g
Saturated Fat10 g
Carbohydrate102 g
Sugar12 g
Dietary Fiber10 g
Protein22 g
Cholesterol50 mg
Sodium799 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Tall-Sided Pan
Aluminum Foil
Baking Sheet


Prep and start the risotto

Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and dice the onion. Mince or grate the garlic. Drain the corn. Heat a drizzle of olive oil in a medium, tall-sided, oven-safe pan over medium heat. Add the onion and garlic. Cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper. TIP: If you don’t have an oven-safe pan, use foil and transfer to a covered baking dish before step 3 and return it to the pan in step 5.


Bake the risotto: Add the rice to the pan and toss 1-2 minutes, until toasted. Add the stock concentrates, a large pinch of salt, and 2 cups water. Bring to a boil. Cover and place in the oven for about 18 minutes, until the rice is al dente.

Roast the tomatoes

Meanwhile, zest and cut the lemon into wedges. Halve the tomatoes and toss on a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, until shriveled.


Cook the pancetta: Heat a medium pan over medium-high heat. Add the pancetta. Cook, tossing, for 3-4 minutes, until golden brown and crispy. Remove from the pan and set aside.

Finish the risotto

When the rice is al dente, remove the pan from the oven and place on the stove over low heat. Stir in up to ¾ cup water, adding a little at a time, until a loose, creamy consistency is achieved. Stir in the Parmesan cheese, 1 Tablespoon butter and half the can of corn. (TIP: Reserve the remaining corn for another use.) Season the risotto generously with salt and pepper. Stir until the cheese melts.


Top the risotto and serve: Sprinkle the tomatoes, pancetta and lemon zest over the top. Garnish with a pinch of smoked paprika. Serve the oven- baked corn and tomato risotto with a wedge of lemon for squeezing and enjoy!