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Baked tomato, mozzarella & basil risotto

Baked tomato, mozzarella & basil risotto in a large casserole dish

Baked tomato, mozzarella & basil risotto

Name: Baked tomato, mozzarella & basil risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion finely chopped; 300g arborio rice; small glass of white wine (optional), or 100ml extra stock; 750ml hot vegetable stock; 100g cherry tomatoes halved; small handful of basil leaves finely shredded, plus a few extra small leaves to serve; 25g parmesan or vegetarian alternative, finely grated; 150g ball mozzarella torn into small chunks; 25g dried breadcrumbs (panko are good but any will do)

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.50 ratingsRate

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Imagine all the best bits of arancini – a golden, crunchy exterior; cheesy, oozing rice – in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting

Egg-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 onion

finely chopped
300g arborio rice
small glass of white wine

(optional), or 100ml extra stock
750ml hot vegetable stock
100g cherry tomatoes

halved
small handful of basil leaves

finely shredded, plus a few extra small leaves to serve
25g parmesan

or vegetarian alternative, finely grated
150g ball mozzarella

torn into small chunks
25g dried breadcrumbs

(panko are good but any will do)

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Nutrition: Per serving

kcal504
fat16g
saturates7g
carbs71g
sugars5g

low
fibre4g
protein16g
salt1.11g

low

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
step 2

Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

Recipe from Good Food magazine, May 2021

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A star rating of 4.3 out of 5.50 ratings

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