Go Back
Baked Margherita Risotto

Baked Margherita Risotto

Course Main Course
Cuisine Italian
Keyword Savoury
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Author thebakingexplorer


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


  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

Recipe Notes

Serves 4 people, or 6 with sides like garlic bread!