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tomato risotto in a white plate with pesto over and a spoon to eat.

Creamy Tomato & Beef Baked Risotto with Mozzarella

A creamy tomato and beef baked risotto made with a classic stovetop method, folded with savory ground beef and tomato passata, topped with mozzarella, and baked until golden. Serve with fresh basil and optional pesto for brightness.
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Author: Miranda | My Anosmic Kitchen
Prep 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings :4 people

Ingredients
  

For the Risotto Base

  • 2 tablespoons olive oil
  • 1 small onion finely diced
  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • 4–5 cups hot chicken or vegetable stock
  • Salt and black pepper to taste

For the Tomato Beef Mixture

  • 1 lb 500g ground beef
  • 2 cups tomato passata
  • Salt and pepper to taste
  • ¼ teaspoon chili flakes optional
  • Handful fresh basil chopped

To Finish

  • 1 cup grated mozzarella
  • Extra fresh basil

Optional: fresh burrata for serving

Instructions 

Cook the Risotto Base

  • Heat olive oil in a large heavy-bottomed pan over medium heat. Add onion and cook until soft and translucent, not browned. Stir in butter and garlic. Add Arborio rice and toast for 1–2 minutes.
  • Pour in white wine and stir until mostly absorbed.
  • Add hot stock one ladle at a time, stirring regularly and allowing each addition to absorb before adding more. Continue until rice is tender with a slight bite (about 18–20 minutes). Season with salt and pepper.

Cook the Beef & Tomato Mixture

  • In a separate pan, cook ground beef over medium-high heat until browned. Season with salt, pepper, and chili flakes if using.
  • Add tomato passata and simmer for 8–10 minutes until slightly thickened. Stir in fresh basil.

Combine & Bake

  • Preheat oven to 350°F / 180°C.
  • Fold the tomato beef mixture into the risotto. Transfer to an oven-safe dish if needed.
  • Top with grated mozzarella. Bake for 15–20 minutes until melted and lightly golden.

Serve

  • Let rest 5 minutes. Top with fresh basil and optional burrata before serving.

Notes

Notes

  • You can skip baking and serve immediately after stirring in mozzarella.
  • Substitute ground turkey or Italian sausage if preferred.
  • Add spinach or mushrooms for extra vegetables.
  • Leftovers store well for up to 3 days and freeze for up to 2 months.
  • Reheat with a splash of stock or water to restore creaminess.
  • Fresh pesto is optional but adds brightness and balances the richness of the baked risotto.
  • If adding pesto, drizzle over individual servings rather than baking it.

Nutrition

Serving: 1servingCalories: 430kcalCarbohydrates: 61gProtein: 9gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 11mgSodium: 902mgPotassium: 181mgFiber: 3gSugar: 4gVitamin A: 170IUVitamin C: 3mgCalcium: 138mgIron: 3mg
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