Baked tomato mozzarella basil risotto
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 300g arborio rice
- small glass of white wine (optional), or 100ml extra stock
- 750ml hot vegetable stock
- 100g cherry tomatoes, halved
- small handful of basil leaves, finely shredded, plus a few extra small leaves to serve
- 25g parmesan or vegetarian alternative, finely grated
- 150g ball mozzarella, torn into small chunks
- 25g dried breadcrumbs (panko are good but any will do)
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