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Pizza Risotto with Grilled Mozzarella Top

and Pesto Drizzle
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
777 kcal
Protein
: 
26.3g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

20 grams

Vegetable Stock Paste

1 sachet(s)

Dried Basil

1 unit(s)

Garlic Clove

175 grams

Risotto Rice

125 grams

Baby Plum Tomatoes

1 ball(s)

Mozzarella

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

25 grams

Sun-Dried Tomato Paste

50 grams

Fresh Pesto

(Contains: Milk)

Not included in your delivery

450 milliliter(s)

Boiled Water for the Risotto

20 grams

Butter

Energy (kJ)3250 kJ
Energy (kcal)777 kcal
Fat38.6 g
of which saturates19.6 g
Carbohydrate77.9 g
of which sugars5.5 g
Dietary Fibre2.6 g
Protein26.3 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Measuring Jug
•Kettle
•Large Oven-Proof Pan
•Chopping Board
•Knife
•Small Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil your kettle, then pour the water (see pantry for amount) into a measuring jug.

Add the vegetable stock and dried basil and stir well to combine.

This is your stock.

Peel and grate the garlic (or use a garlic press).

 

2

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Add the garlic and fry for 1 min. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the stock.

Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

 




3

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray and roast on the bottom shelf until softened, 15-20 mins.

Drain the mozzarella and pat it dry with kitchen paper, making sure you squeeze out as much liquid as possible. Then tear it into pieces.

4

When the risotto is cooked, remove it from the oven and mix in the butter (see pantry for amount), hard Italian style cheese, spinach and sun-dried tomato paste. Season to taste with salt and pepper if needed. 

TIP: Add a splash of water to loosen the risotto if needed.

Change your oven setting to grill. Set to the highest temperature.

5

Arrange your mozzarella on top of your risotto.

Return to the oven and place on the top shelf. Grill until golden and bubbling, 5-8 mins.

6

Divide your risotto between your serving bowls, drizzle over your pesto and top with your roasted baby plums.

Enjoy!

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