Baked Veg & Mozzarella Risotto from Riverford Organic

Baked Veg & Mozzarella Risotto

Recipe by Riverford Organic, tried & tasted by AnnabelCourse: MainCuisine: VegetarianDifficulty: Easy




Total time



A simple baked risotto makes life easier – no constant stirring required. This pesto version is topped with sweet roasted roots and creamy buffalo mozzarella.


  • 1 parsnip

  • 1 large or 2 small carrots

  • 1 sweet potato

  • 1 large or 2 small red onions

  • 1 leek

  • ½ tbsp bouillon powder

  • 250g cherry tomatoes

  • 250g risotto rice

  • 3 tbsp green pesto

  • 40g Italian-style hard cheese

  • 1 pack mozzarella

  • Salt & pepper

  • Olive oil


  • Preheat oven to 200℃/Gas 6. Peel and chop the parsnip, carrot(s) and sweet potato into bite-sized chunks, or thick batons. Halve, peel and chop the onion(s) into wedges. Toss them all in a roasting tin in oil to lightly coat. Season and roast for 10 mins, while you continue.
  • Boil a kettle. Trim the leek. Halve it, lengthways, then thinly slice. Wash well to remove any grit. In a jug, stir the bouillon with 500ml of boiled water to make a stock.
  • Heat 2 tbsp of oil in a flameproof casserole (or use a frying pan and transfer to a baking dish). Start frying the leek, stirring now and then, on a medium-low heat for 3-4 minutes, until starting to soften.
  • Remove the roasting veg tin from the oven. Toss in the tomatoes (whole). Set aside for a moment.
  • Stir the rice into the leek for 2 minutes, until the grains start to look translucent. Stir in the bouillon stock and pesto. Season. Transfer to a baking dish if using. Cover with a lid or foil.
  • Put the tin of roasting veg on the top oven shelf and the rice on the lower. Bake both for 25-30 minutes until tender. Toss the veg halfway through and check the rice towards the end to see if it needs an extra splash of boiled water (although the liquid in the rice pan should almost all absorb by the end).
  • When ready, remove the cooked veg and rice from the oven. Into the rice, stir half the Italian cheese. You might need an extra splash of water to loosen it, too, depending on how you like your risotto consistency. Season to taste.
  • Tear the mozzarella into bite-sized pieces. Serve the rice with the veg and mozzarella dotted over the top, sprinkled with remaining Italian cheese.