Roasted risotto with cherry tomatoes, mozzarella and basil

 

Ingredients

2 tbsp olive oil
1 onion, finely chopped
300 g arborio rice
750 ml hot vegetable stock
1 small glass of white wine (optional) or 100 ml extra stock
100 g cherry tomatoes, halved
A small handful of basil leaves, finely chopped, plus a few extra for serving
25 g parmesan, finely grated
150 g mozzarella, cut into small pieces
25 g breadcrumbs

How to:

Preheat the oven to 200 degrees fan.
Heat half the oil in a saucepan, stir in the onion and cook over low heat for 8-10 minutes until browned. Add the rice and stir well until coated.
Deglaze with the wine, if using, and cook for 2 minutes until absorbed.
Pour in the hot stock and stir the rice quickly. Place the dish in the oven and bake the rice for 10 minutes.
Remove from the oven and stir in the cherry tomatoes, basil, half the parmesan and a little seasoning.
Place the mozzarella pieces evenly into the risotto.
Sprinkle with the breadcrumbs and the remaining parmesan and drizzle with the remaining olive oil.
Place the dish back in the oven and bake for another 10-15 minutes until the rice is well cooked.
Let it stand for a few minutes, scatter over a few basil leaves and serve immediately.