Roasted Veggie Rice Bake

This recipe called for Buffalo Mozzarella, but I couldn't find any, so I just used plain mozzarella. This dish is quite cheesy and becomes a bit thick, but the taste is so good.



  - 1 tablespoon and 1/2 cup olive oil      
- 1/2 medium onion
- 1/2 alborio rice
- pinch of saffron
- 2 tablespoons dry white wine
- 1/2 cup vegetable broth
- salt
- 1 1/2 large zucchinis
- pepper
- 2 cups tomato passata
- 225g buffalo mozzarella, cut into small cubes
- 1/2 cup parmesan cheese, divided




1. Preheat the oven 220 degrees celcius. Spread zucchinis over a baking tray. Sprinkle with 1/2 cup olive oil, salt and pepper and roast for 20-25 minutes, turning half way through.


2. In a large pan, cook the onions in the left over oil. Add the rice. Add the wine, saffron, and broth and cover and for 6b minutes until the rice is al dente.


3. Cover the bottom of a baking dish with half the sauce. Sprinkle with 1/2 the cheeses, vegetables and rice. Do these layers twice, ending with cheese and sauce.


4. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden.