Honestly I feel exhausted at this time of year and it seems that everybody else feels just the same, the build up to Christmas is always so hectic however I am thrilled to say I have almost finished my Christmas shopping! Just a few more bits to get and then... time for the food shopping list!
In the meantime I am still busy creating new dishes. I have had this risotto pizza before and I thought it would be good to give it a try as it seemed such an easy dish to prepare.
Simply make a risotto with tomato sauce, add a pizza topping and pop it in the oven for a few minutes enough for the cheese to melt a little.
Result: a beautiful looking dish and very tasty indeed!
- Prep Time : 25 minutes
- Cook Time : 20 minutes
Make a broth with the stock cube and 1 Liter or 1.05 qt of hot water.
Chop the onion finely and stir fry it until translucent in a pan with 2 tbsp of olive oil then add the rice and toast it for a minute or so whilst stirring all the time.
Add the tomato sauce, 1 tsp of oregano, 1 tsp of sugar, salt and pepper and some of the broth. Cook the rice whilst stirring from time to time and keep topping up with the broth as it dries out (you probably won't need to use up all the broth). Cook the rice for 12 minutes.
Switch off the heat, add 1/2 chopped mozzarella, 1 tbsp of olive oil, the Parmesan cheese and stir well. Pour on a greased baking tin measuring approx 22 cm or 9 inch diameter. Of course you can use a square tin too (one that's not too large). Pour a little broth on top of the rice as it will dry out in the oven.
Put the remaining sliced mozzarella, the cherry tomatoes and the basil leaves on top. Finish off with a sprinkle of oregano and a drizzle of olive oil.
Put it in a hot oven at 190C or 375F for 6 minutes or until the mozzarella has melted. Serve warm.
I'm sharing this with Jac's Meat Free Mondays linky.