Baked Tomato Risotto with Mozzarella

A creamy oven-baked tomato risotto topped with melting mozzarella and a drizzle of basil oil.

SHOPPING LIST

• risotto rice300g
• chopped tomatoes1 tin
• onion1
• garlic2 cloves
• vegetable stock cube1
• mozzarella1 ball
• basil1 packet
• olive oil3 tbsp
• parmesan40g

METHOD

1. 1Heat the oven to 200C.
2. 2Soften the chopped onion and garlic in 1 tbsp oil in an ovenproof dish.
3. 3Stir in the rice, chopped tomatoes and 700ml stock made from the cube.
4. 4Cover and bake for 25 minutes until the rice is tender and the liquid absorbed.
5. 5Tear over the mozzarella and scatter the parmesan, then bake uncovered for 5 minutes until melted.
6. 6Blitz the basil with the remaining oil to make a basil oil.
7. 7Drizzle the basil oil over the risotto before serving.

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