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Baked Margherita Risotto
Course
Main Course
Cuisine
Italian
Keyword
Savoury
Prep Time
25
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
Author
thebakingexplorer
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
Pre-heat your oven to 200C/180C Fan/400F/Gas Mark 6
Heat the vegetable oil in your casserole dish on the hob, on a low-medium heat
Add the onion and sautee for 5 mins or until soft
Add the garlic and basil stalks and cook for a couple of minutes
Add the rice and cook for another couple of minutes
Add the stock, water and cherry tomatoes and stir in
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
While the risotto is baking, put the salad leaves, basil and cucumber into a salad bowl
Make the dressing by mixing the ingredients together in a small bowl, set aside until ready to serve
When the risotto is done, sliced up the mozzarella and arrange it on top
Put the casserole dish, with the lid removed, under the grill until the cheese melts and is golden
Add the dressing to the salad and serve with the risotto
Leftovers can be stored in the fridge and reheated
Notes
Serves 4 people, or 6 with sides like garlic bread!