Baked Margherita Risotto

Baked Margherita Risotto

You may have heard of the meal subscription box HelloFresh, but the company actually offers more than meals by post. They also have a wealth of recipes available for free online that you can make yourself at home by following their clear instructions. After browsing through the extensive selection I decided to make this Baked Margherita Risotto because it looked super fresh and summery, and totally easy to make! Even though I was just looking at the vegetarian options, I was spoilt for choice! There are a large handful of recipes I now have on my list to try another time. Like the Aubergine Tagliatelle, Roasted Butternut Tagine and the Cajun Halloumi Burgers to name just a few. As a vegetarian, I’m always impressed when there are a vast variety of fresh, colourful and appetising meals that I can actually eat!

Jump straight to the recipe!

Every recipe includes step by step instructions with photos, nutritional information, and a handy tool so you can select the serving size and the ingredient amounts automatically change for you. This really appealed to me as I only cook for myself and my partner the majority of the time and many of the meals I find online serve 4 people. I can just click a button and change it to 2 servings rather than figuring out all the quantities myself. The nutritional info is detailed, and there’s information on what equipment you’ll need to make the recipe. For your sweet tooth, head over to their blog for lots of yummy recipes like Carrot Cake and Vegan Chocolate Brownies. There’s also a plethora of recipe ideas, seasonal food and cocktails!

To make the risotto I started by sauteeing a finely chopped white onion in a casserole dish with some vegetable oil.

I added crushed garlic and finely chopped basil stalks. I’ve never thought of eating the stalks of basil before, but it’s such a good idea. They infuse the dish with flavour and it saves them from going to waste.

I added the arborio rice and stirred everything together.

Then I added the stock and cherry tomatoes. I popped the lid on the casserole dish and put it in my pre-heated oven for 25 minutes. While it was cooking I made a salad to accompany the Baked Margherita Risotto.

When it was done I sliced up the mozzarella and placed it on top.

I popped it under the grill so the cheese could melt and turn golden.

Baked Margherita Risotto

The Baked Margherita Risotto was absolutely delicious and so filling. I also loved the crunchy cucumber salad and the salad dressing was so simple but so yummy. I’m definitely going to make this meal again and use the dressing with other salads. This recipe will serve 4 hungry people, or 6 if you add some garlic bread or other sides.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Friday hosted by Three Cats & A Girl.


5 from 7 votes
Print

Baked Margherita Risotto

Cook Time 25 minutes

Ingredients

For the risotto

  • 1 tbsp Vegetable oil
  • 1 White onion finely chopped
  • 2 Garlic cloves crushed or chopped
  • Basil stalks finely chopped
  • 350 g Arborio rice
  • 2 Vegetable stock cubes
  • 800 ml Boiling water
  • 20 Cherry tomatoes cut in half
  • 200 g Mozzarella sliced

For the crunchy cucumber salad

  • 1 Cucumber diced
  • 2 bags salad leaves
  • Handful of torn up basil leaves

For the salad dressing

  • 2 tbsp Olive oil
  • 2 tbsp Maple syrup or Honey
  • Juice of half a lemon

Instructions

  1. Pre-heat your oven to 200C/180C Fan/400F/Gas Mark 6

  2. Heat the vegetable oil in your casserole dish on the hob, on a low-medium heat

  3. Add the onion and sautee for 5 mins or until soft

  4. Add the garlic and basil stalks and cook for a couple of minutes

  5. Add the rice and cook for another couple of minutes

  6. Add the stock, water and cherry tomatoes and stir in

  7. Put the lid on the dish and place in the oven for 25 minutes. Take out after 15 mins to stir and check if you need to add more water or not

  8. While the risotto is baking, put the salad leaves, basil and cucumber into a salad bowl

  9. Make the dressing by mixing the ingredients together in a small bowl, set aside until ready to serve

  10. When the risotto is done, sliced up the mozzarella and arrange it on top

  11. Put the casserole dish, with the lid removed, under the grill until the cheese melts and is golden

  12. Add the dressing to the salad and serve with the risotto

  13. Leftovers can be stored in the fridge and reheated

NB. This is a sponsored post. All opinions are my own.

You can find more of my Savoury Meal recipes by clicking here!

Pin for later!

23 comments / Add your comment below

  1. This looks so good! I had planned to make a risotto tonight so I think I’ll be adding some mozzarella to the top & baking it now too!

  2. I’m really getting into risotto now, having now eaten it before until a trip to Rome in November…now I can’t get enough of it, this recipe looks brilliant and love the step by step instructions.

  3. What a lovely recipe, that’s just the sort of thing that hubby & I would enjoy too (& I have to say that the halloumi burgers sound very tempting too). Great tip to use the basil stalks – I’ll be giving that a try for sure.
    Angela x

    1. Thanks Donna! It’s great that HelloFresh offer the recipes for free too if you want to try them at home yourself 🙂

  4. I’ve never made a baked risotto before but it sounds so simple and I love the way the mozzarella melts onto the top at the end. I noticed you’ve shared with #CookOnceEatTwice so thank you and the linky will be open tomorrow!

  5. It sounds delicious! Who needs meat, really?! 😀 Well, actually, I do like meat, but I’ve been trying to eat less of it and add more vegetables into my diet. This risotto will make it easy for me to do it 😀

    1. That’s awesome that you’re doing that Angie, it’s so much better for your health and the environment too! Let me know if you try this risotto!

Leave a Reply