Risotto with tomato, moz­zarella & basil


The in­gre­di­ents for this risotto are taken from the clas­sic Cap­rese salad – toma­toes, moz­zarella and basil. Sim­ple to make and ex­tremely tasty, it’s of­ten my go-to mid­week meal for the fam­ily.

40g but­ter 2 tbsp ex­tra-vir­gin olive oil 1 small onion, finely chopped 2 hand­fuls basil leaves 260g cherry toma­toes, quar­tered 320g risotto rice 100ml white wine 1.5 litres hot veg­etable stock 200g moz­zarella, cut into small cubes 30g parme­san (or veg­e­tar­ian al­ter­na­tive), grated

1 Heat 1 tbsp but­ter and the olive oil in a large, heavy-based pan set over a medium heat. Add the onion and a cou­ple of the basil leaves and cook for 2 mins un­til soft­ened. Stir in the toma­toes and con­tinue to sweat for 1 min. Stir in the rice, mak­ing sure each grain is coated in oil. Add the wine and cook un­til the rice has ab­sorbed it. Then add a cou­ple of la­dles of hot stock, stir­ring with a wooden spoon un­til the rice has ab­sorbed it all. Add a cou­ple more la­dles of stock and con­tinue to cook in this way, stir­ring and adding more stock, for 17-20 mins, un­til the risotto is cooked al dente.

2 Re­move from the heat and add the re­main­ing but­ter and moz­zarella, stir­ring well un­til it has nicely melted into the risotto. Stir in the grated parme­san and re­main­ing basil leaves and serve im­me­di­ately.

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