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Baked Margherita Risotto (v)

Baked Margherita Risotto (v)

with Crunchy Cucumber Salad

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Risotto is so delicious, but the prospect of all that stirring can sometimes be a bit daunting. Chef Mimi to the rescue! She's simplified the process and created this recipe that can be baked in the oven - all the creamy, luxurious texture with none of the elbow work. If that wasn't enough, it also boasts the crowd-pleasing flavours of a margherita pizza!

Preparation Time45 minutes
Difficulty levelLevel 2
serving amount
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 bunch(es)

Basil 20g

175 grams

Arborio Rice

1 sachet

Vegetable Stock Powder


1 punnet(s)

Cherry Tomatoes

½ unit(s)


1 sachet


½ unit(s)


1 ball(s)



1 bag(s)

Steve's Leaves Peashoots

Not included in your delivery

400 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional information
Energy (kJ)2527 kJ
Energy (kcal)604 kcal
Fat19.0 g
of which saturates10.0 g
Carbohydrate84 g
of which sugars14.0 g
Protein24 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Cutting board
Oven dish
Large Bowl
Kitchen Paper

Preheat your oven to 200°C and pop your kettle on to boil. Halve, peel and chop the shallot into ½cm pieces. Peel and grate the garlic (or use a garlic press). Pick the basil leaves from their stalks. Set the leaves aside and finely chop the stalks.


Heat a drizzle of oil in a large ovenproof pan over medium-high heat and add the shallot. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Stir and cook until softened, 5 mins. Add the garlic and cook for 1 minute more, then add the rice and basil stalks. Stir and cook until the edges of the rice are slightly translucent, 1-2 mins.


Measure out the boiling water (amount specified in the ingredient list) and add the vegetable stock pot. Stir to dissolve the stock pot and pour into your rice pan. Add the cherry tomatoes, bring back to the boil, then cover with a lid (or some tightly fitting foil). Pop on the top shelf of your oven and bake until the rice is cooked and the stock absorbed, 20-25 mins.


While the risotto is cooking, halve the lemon and squeeze the juice into a large bowl. Add the honey and olive oil (amount specified in the ingredient list) and whisk together with a fork. Quarter the cucumber lengthways, then chop into 2cm chunks. Roughly tear the basil leaves.


When the risotto is cooked, carefully remove it from your oven and switch your grill to high heat. Take the lid off your pan and stir in the butter and three-quarters of the basil leaves. Taste and season with salt and black pepper if you feel it needs it. Cut the mozzarella into ½cm wide slices and pat dry with some kitchen paper. Lay the mozzarella slices on top, then grill until the cheese is bubbling and golden, 4-5 mins.


Add the cucumber, watercress and remaining basil to your bowl of salad dressing and toss to coat. Serve the risotto in bowls with the salad alongside. Enjoy!