Baked Tomato Risotto
Baked Tomato Risotto



  • 2 tbsp olive oil
  • 1 chopped onion
  • 300g risotto rice
  • 850ml hot veg stock
  • 100g halved cherry tomatoes
  • Small handful of shredded basil
  • 25g grated parmesan
  • 150g ball of mozzarella, torn
  • 25g panko breadcrumbs
  • Preheat the oven to 200C. Heat about half the oil in a casserole dish, then stir in the onion and fry for 8 mins to soften. Scatter in the rice, mix to coat, then pour in the hot stock and stir. Pop the dish in the oven for 10 mins.
  • Remove from the oven, and stir in the basil, tomatoes, half the parmesan and some seasoning. Use the back of a spoon to flatten everything, then nestle in the mozzarella chunks and sprinkle over the breadcrumbs and remaining parmesan. Drizzle with some more olive oil, then bake again for 15 mins. Leave to stand for a few minutes, then serve.
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box