• 1 large yellow onion
  • 1/2 bulb garlic
  • 1/4 bunch fresh basil
  • 1/4 bunch fresh parsley
  • 1/4 bunch fresh oregano
  • 2 cups arborio rice
  • 6 cups chicken broth
  • 4 cups gravy
  • 1/2 cup fresh ricotta
  • 1/2 cup shredded mozzarella cheese
  • Fresh-cracked black pepper

Tomato and Parmesan Risotto

This Italian dish is like baked ziti with risotto instead of pasta. Enjoy this easy Italian recipe!


1 – Preheat oven to 350F. Peel and dice the yellow onion. Peel and mince the garlic. Clean and chop the basil, oregano, and parsley leaves.

2 – Heat the oil to medium temperature in a large saucepan. Saute the onions and garlic for 3 minutes. Add the rice, and stir for 1 minute. Add the broth 1/2 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue until all the broth is absorbed and the rice is tender.

3 – Pour 2 cups of the gravy into a large baking dish. Spoon the risotto on top in an even layer. Place dollops of the ricotta all over the risotto, and sprinkle with the shredded mozzarella and 1/2 of the fresh herbs. Ladle the remaining gravy over the top. Cover with foil, and bake for 10 minutes. Uncover, and bake for 5 more minutes.

4 – Sprinkle with black pepper and the remaining herbs, and serve.

Serves 8 to 10

**Cooking risotto requires a watchful eye and plenty of patience. It is important to allow each ingredient to be fully incorporated before adding the next one. Constant and careful stirring will achieve the creamy consistent of a perfect risotto, while neglaecting the cooking rice will leave you with a burned mess.