Best Baked Tomato Mozzarella Basil Risotto Recipes

BAKED TOMATO AND MOZZARELLA RISOTTO

Steps:

• Preheat your oven to 200℃/Gas 6. Halve any large cherry tomatoes. Place in a baking dish. Drizzle with oil to coat. Season. Roast for 15-20 minutes, until tender, while you continue, tossing them halfway through. Once done, set aside.
• Peel and finely chop the onions and garlic. Thinly slice the sun-dried tomatoes. Heat a large saucepan. Gently toast the pumpkin seed for 2-3 mins, until lightly coloured. Transfer to a plate. Let the saucepan cool for 1 min.
• Heat the butter and i tbsp of oil in the same pan. Gently fry the onions and sun-dried tomatoes for 10 mins, stirring regularly. Add a splash of water if they look like catching.
• Meanwhile, boil a kettle. In a jug, stir the bouillon with 700ml of boiled water, to make a stock.
• After 10 mins, add the garlic, pesto and rice to the onion pan; stir for 1 min. Pour in 600ml of the stock. Season. Bring to a simmer, then remove from the heat and mix it all into the baking dish with the cherry tomatoes. Bake for a further 15 mins. Add a splash more stock towards the end if needed.
• Meanwhile, in a large bowl, mix the mustard and vinegar. Whisk in 1½ tbsp of olive oil to make a dressing. Season. Drain and slice the mozzarella. Thinly shred the lettuce.
• After 15 mins, mix three-quarters of the Italian cheese into the rice. Add more stock (or boiled water) if needed. Lay the mozzarella over the top. Bake for approx. 10-15 mins more, until the mozzarella is golden and the rice just tender.
• When the risotto is ready, toss the lettuce and pumpkin seeds with the dressing. Serve the risotto, scattered with the remaining Italian cheese and a few basil leaves, with salad on the side.

CREAMY TOMATO RISOTTO

Steps:

• Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
• Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
• Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
• Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

EASY BAKED TOMATO RISOTTO

Steps:

• Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
• If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
• Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
• Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
• Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.

TOMATO AND BASIL RISOTTO

Steps:

• Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
• Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.