Oven-Baked Risotto with Colorful Vegetables and Mozzarella

Ingredients

• 2 tbsp olive oil
• 275 g ORYZA (Selection Risottoreis Carnaroli)
• 800 ml hot vegetable broth
• 100 ml White wine
• 1 tsp dried thyme
• Salt
• Pepper
• 1 Red Onion
• 1 Garlic clove
• 1 orange bell pepper
• 400 g zucchini
• 250 g Roma or cherry tomatoes
• 125 g Mozzarella (45% fat in solids)
• 100 g parmesan (30% fat in solids)
• a handful basil leaves (5 g)

Instructions

1. 1.

   Grease a baking dish with 1 tsp oil. Add rice, broth, white wine, thyme, salt and pepper. Stir everything together and bake covered in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 20–25 minutes.

2. 2.

   Meanwhile peel the onion and garlic. Halve the onion and cut into strips. Chop the garlic. Cut the bell pepper in half, remove seeds, wash and dice. Trim zucchini, wash, quarter lengthwise and slice. Wash tomatoes, halve them.

3. 3.

   Heat remaining oil in a pan. First sauté onion strips and garlic over medium heat for 3 minutes. Add bell pepper, zucchini and tomatoes and simmer for another 5 minutes. Season with salt, pepper and thyme. Slice mozzarella and grate parmesan finely.