Baked Tomato & Mozzarella Risotto
Preparation time is 5minutes
Cook time is 1hours
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 10.67 dollar
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 45grams butter
- 1 onion, peeled and finely diced
- 300grams risotto rice
- 400grams canned diced tomatoes
- 10 cherry tomatoes, cut into halves
- 2 3/4 cups vegetable stock
- 200grams mozzarella, shredded
- 10grams basil, chopped
Nutrition per serving
2250kJ / 538Cal
2250 Kilojoules or 538 Calories
26% of daily energy intake*
Protein
20.2grams
Fat
20.6grams
Carbs
68.0grams
Sugars
7.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A flavourful and melty risotto that takes no time at all to cook.
Method
Step 1 of 3
Preheat the oven to 190°C/170°C fan-forced.
Step 2 of 3
Heat an ovenproof pot to medium low heat. Add the butter and saute the diced onions until translucent for about 5 minutes. Add the rice and cook for 1 minute. Stir in the diced tomatoes, cherry tomatoes and vegetable stock and mix well. Cover and transfer to the preheated oven to bake for 40 minutes, stirring halfway through.
Step 3 of 3
Top with cheese and half of the basil. Bake uncovered for another 10 minutes or until the cheese is melted and golden. Top with the rest of the basil upon serving.
Categories
- Pescatarian
- Seafood free
- Gluten free
- Lunch
- Tree nut free
- Egg free
- Low sugar
- Sesame free
- Halal
- High protein
- Soy free
- Wheat free
- Vegetarian
- Dinner
- Rice
- Tomato
- Italian
- Risotto
- Peanut free
- Woolworths
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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