Baked tomato, mozzarella & basil risotto

SERVES 4 PREP 10 mins COOK 30 mins EASY

V2 tbsp olive oil

1 onion, finely chopped

300g arborio rice small glass of white wine (optional),

or 100ml extra stock

750ml hot vegetable stock 100g cherry tomatoes, halved small handful of basil leaves, finely shredded, plus a few extra small leaves to serve

25g parmesan or vegetarian

alternative, finely grated 150g ball mozzarella, torn into

small chunks

25g dried breadcrumbs (panko are

good but any will do) 1 Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.

2 Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

GOOD TO KNOW calcium

PER SERVING 231 kcals • fat 16g • saturates 7g •

carbs 10g • sugars 5g • fibre 2g • protein 11g • salt 1.1g