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35 Minute Mediterranean One Pot. A quicker version of risotto with lovely pesto and cheese yum!
Serves: 4 Time: 35 minutes
Ingredients
300g Rice, any rice (not risotto rice)
1 Red Onion, sliced finely
1 Courgette, sliced finely
4 Tomatoes, finely sliced
4 Tablespoons Green or Red Pesto
1 Tablespoon Olive Oil
4 Sprigs of Fresh Basil
125g Ball of Mozzarella
Optional garnish with extra salad
Method
Heat the grill to high. Pour the rice into an ovenproof pan and pour over 650ml of boiling water and whack some salt in there too.
Allow to cook for around 12 minutes, stirring occasionally, then remove from the heat. Do not drain any water.
Drop dollops of the pesto into the pan over the top of the rice, and then layer the sliced veg on top.
Finally, drizzle over some olive oil and sprinkle some seasoning on top, then place under the grill on the middle shelf for 25 minutes, until the veg is charred and cooked through.
To serve, scatter over the mozarella, basil leaves and enjoy!
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Rosie ❤️
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