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Tomato, Red Pepper & Mozzarella Risotto
This risotto is made in the oven. So not only does it save you washing up. It saves you standing and stirring time, too. The base of this risotto is a sweet mix of caramelised tomatoes, red peppers and onion. You'll add risotto rice and vegetable stock to the dish, then let it back until the rice is plump and tender. Topped with mozzarella, it's a delicious riff on a family favourite.
Ingredients
- 1 onion
- 2 garlic cloves
- 400g vine tomatoes
- 2 red peppers
- 1 tsp dried oregano
- 400g risotto rice
- 1 vegetable stock cube
- 100g mozzarella
Prep: 15 mins | Cook: 1 hr
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel the onion and slice into around 6-8 wedges. Halve the peppers, scoop out the seeds and white pith, then roughly chop them. Slice the tomatoes into 6-8 wedges each.
2. Scoop all the veg, including the garlic cloves in their skins, into a large ovenproof dish or casserole dish. Drizzle over 2 tbsp olive oil and scatter over the dried oregano. Season with a pinch of salt and pepper. Toss to mix, then slide into the oven. Roast for 30 mins till the veg are tender and browned at the edges.
3. Fill and boil your kettle. When the veg have roasted for 30 mins, take the dish out of the oven. Squeeze the garlic out of its papery membranes and stir to mix. Add the risotto rice. Crumble over the vegetable stock cube. Pour in 1.25 ltrs hot water from the kettle. Stir to mix well.
4. Pop a lid on the dish or, if you don’t have a lid, loosely cover the dish with a sheet of foil, scrunching it to the edges of the dish. Slide the dish into the oven and bake for 30 mins. The rice will absorb the liquid and become tender.
5. Meanwhile, drain the mozzarella and chop it into small pieces.
6. After 30 mins take the dish out of the oven and give it a stir. The rice should be tender and most of the liquid should have been absorbed. If seems too wet or the rice not quite tender enough, pop it back for 10 more mins.
7. Stir half the mozzarella into the risotto to melt it. Spoon the risotto into warm bowls. Top with the remaining mozzarella and drizzle over a little olive oil to serve.
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