The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
'Pizza'-style Creamy Tomato Risotto with Mozzarella & Hot Honey Drizzle
This 'pizza'-style risotto is sure to go down a treat with the whole family! You'll whip up a comforting risotto, starring our quick-cook rice in a vibrant tomato sauce, then transfer to a baking dish with a medley of Mediterranean veg, top with creamy mozzarella and fresh basil and grill until golden and bubbling. Drizzle with hot honey to complete the feast. Clean plates guaranteed!
Prep in 10
5 plants
Family-friendly
Serving size
Ingredients
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 80g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 2 onion
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 15ml hot honey (honey, chilli extract)
- 125g mozzarella (Milk)
- 1 handful of fresh basil
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 200g passata (tomatoes, salt, citric acid)
- 3 garlic clove
- 2 courgette
- 2 pepper
Nutritional Information
Calories: 492
Protein: 16g
Carbs: 67g
Fat: 19g
'Pizza'-style Creamy Tomato Risotto with Mozzarella & Hot Honey Drizzle
This 'pizza'-style risotto is sure to go down a treat with the whole family! You'll whip up a comforting risotto, starring our quick-cook rice in a vibrant tomato sauce, then transfer to a baking dish with a medley of Mediterranean veg, top with creamy mozzarella and fresh basil and grill until golden and bubbling. Drizzle with hot honey to complete the feast. Clean plates guaranteed!
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Pull out a large frying pan, a large baking dish & a measuring jug
Grill the veg & prep
- Dice the pepper and courgettes into 2cm chunks
- Add both to the large baking dish, drizzle with 1 tsp oil, season with salt and pepper and grill for 10-15 mins, until starting to soften
- Meanwhile, finely dice the onions. Finely chop or crush the garlic. Pick the basil leaves from the stalks, then finely chop (reserving a few whole leaves for garnish)
Build the risotto
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 5-6 minutes, until softened and starting to colour
- Stir in the garlic, sundried tomato paste and oregano, cook for a further min, then add the rice, breaking it up with a wooden spoon
- Mix the passata and 300ml water into the pan. Bring to a simmer, then cook for 3-4 mins, until thickened slightly
- Stir in the soft cheese, add a splash of water too loosen if needed
Time to grill
- Drain the mozzarella, then pat dry with kitchen paper
- When ready, add the rissoto, chopped basil and the mozzerella pieces to the dish with the grilled veg and mix well. Season with salt and pepper
- Tear over the mozzerella. Drizzle with the hot honey (for those who'd like the heat)
- Grill for 10-12 mins, until the cheese is golden and bubbling
Plate up
- Allow the risotto to stand for a minute after cooking
- Serve the risotto into bowls. Scatter with the reserved basil to finish
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