Late Summer Tomato & Basil Risotto with Mozzarella
Indulgent tomato risotto with tomatoes, mozzarella, parmesan and fresh basil
Ingredients
- 150 g Arborio Rice or Carnoroli
- Half White Onion Finely chopped
- 4 Cloves Garlic Finely chopped
- 125 ml White Wine
- 600 ml Vegetable Stock
- Half tsp Dried Chilli Flakes
- 250 g Mozzarella Buffalo
- Handful Fresh Basil
- 12 Cherry Tomato
- 1 tbsp Olive Oil
- 400 g Tinned Tomatoes
- Parmesan To Serve
- Salt & Pepper To Season
Instructions
- Heat oil in pan, add onion, garlic and chilli flakes, saute for 3-5 mins on low until fragrant & onions are translucent
- Add rice, mix with onion & garlic mix to coat
- Turn up heat, add your wine & cook until all wine absorbed/evaporated
- Add your tinned tomatoes & mix thoroughly
- One cup at a time, add stock, stirring every couple of minutes to prevent sticking and encourage break down of starches in rice
- After 15 or so minutes of rice cooking, add the cherry tomatoes, allowing them to soften for around 5 minutes
- Just before serving, add your fresh basil
- Serve with mozzarella, more fresh basil, parmesan and cracked black pepper
Notes
Season throughout cooking.
All calorie information is offered as an estimate only.