Oven-Baked Tomato, Mozzarella and Basil Risotto

Name: Oven-Baked Tomato, Mozzarella and Basil Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Arborio rice; 150 g ball mozzarella torn into small chunks; 100 g cherry tomatoes halved; 750 ml hot vegetable stock; 1 onion, finely chopped; 2 tbsp olive oil; 25 g Parmesan or vegetarian alternative, finely grated; 25 g dried breadcrumbs; 100 ml dry white wine; 1 handful small handful of basil leaves finely shredded, plus a few extra small leaves to serve

A fuss-free and creamy twist on a classic Italian favorite that saves you from constant stirring. This oven-baked risotto is packed with juicy cherry tomatoes, melted mozzarella, and fresh basil, finished with a golden, crispy breadcrumb crust.

Servings4 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

Arborio rice
300 g
ball mozzarella torn into small chunks
150 g
cherry tomatoes halved
100 g
hot vegetable stock
750 ml
onion, finely chopped
1
olive oil
2 tbsp
Parmesan or vegetarian alternative, finely grated
25 g
dried breadcrumbs
25 g
dry white wine
100 ml
small handful of basil leaves finely shredded, plus a few extra small leaves to serve
1 handful

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). In a large ovenproof pan or casserole dish, heat 1 tablespoon of olive oil over low heat. Add the finely chopped onion and sauté for 8–10 minutes until softened and golden.

Add the Arborio rice to the pan and stir well for a minute until the grains are translucent at the edges and well-coated in oil. Pour in the white wine (if using) and cook for about 2 minutes until the liquid has been fully absorbed.

Pour the hot vegetable stock over the rice and give it a quick stir to combine. Place the dish in the oven and bake for 10 minutes.

Remove the dish from the oven. Stir in the halved cherry tomatoes, shredded basil, half of the Parmesan, and season with salt and pepper to taste. Use the back of a spoon to flatten the mixture slightly.

Nestle the mozzarella chunks evenly into the risotto. Sprinkle the top with the dried breadcrumbs and the remaining Parmesan, then drizzle with the remaining 1 tablespoon of olive oil.