Risotto Bake

Great to make from left over Risotto - see my Risotto - Chicken and Mushroom recipe here.

Delicious creamy risotto base layered with a rich Italian tomato sauce and topped with perfectly melted cheese, I mean what more can you want for a recipe ready in less than 30 minutes?

Ingredients

• 5 cups Risotto, leftover
• 1 1/4 cups Tomato Sauce (maybe a jar of pasta sauce and a tin of tomatoes)
• 7 slices Mozzarella Cheese to taste
• Fresh Parsley, chopped to taste
• Fresh Chives, chopped

Method

1. Slice the Mozzarella Cheese (7 slices) .
2. Wash and finely chop the Fresh Parsley (to taste) .
3. Wash and finely chop the Fresh Chives (to taste)
4. In a bowl mix the Risotto (5 cups) with whatever extra filling you're using.  In this case I had leftover grilled vegetables.
5. Add the fresh parsley and fresh chives and mix again.
6. Place the risotto in a well buttered baking tray and with your hands press the risotto down until is smooth and compacted.
7. Add a layer of Tomato Sauce (1 1/4 cups) enough to cover all the risotto surface.
8. Add the sliced mozzarella cheese to cover all the tomato sauce.
9. Bake in a preheated oven at 220 degrees C (425 degrees F) for 20 minutes.

Thanks to sidechef.com

Photos