Tomato And Mozzarella Baked Rice - cooking recipe

Ingredients

4 cups chicken stock
10.5 oz Arborio rice
2 tbsp extra virgin olive oil
1 None onion, finely chopped
1 (28 oz) can tomato puree
3.5 oz Parmesan cheese, grated
2 tbsp fresh basil leaves, torn
2 tbsp fresh flat-leaf parsley leaves, chopped
10.5 oz mozzarella cheese, sliced

Preparation

Preheat oven to 350\u00b0F. Lightly grease a large baking dish.
Bring stock to a boil. Add rice and simmer for 10 mins.
Meanwhile, heat oil in a large frying pan over medium heat. Cook onion for 3 mins, or until softened. Drain rice and stir into onion mixture. Cook for 5 mins. Add 1/2 the tomato puree, 1/2 the Parmesan and all of the herbs. Season to taste. Transfer 1/2 the rice mixture to prepared dish and top with mozzarella and remaining tomato puree. Spread remaining rice mixture over top, sprinkle with remaining Parmesan and bake for 30 mins. Let stand for 10 mins before serving.