ONE-PAN EASY RISOTTO CAPRESE

SERVES 5 PREP 15 MINS COOK 30 MINS

✦ 2 tbsp olive oil

✦ 2 x 250g punnets cherry tomatoes,

halved if large

✦ 1 tsp red wine vinegar

✦ 50g butter, plus 20g extra

✦ 2 eschalots, diced

✦ 1 baby fennel, finely chopped

✦ 1 1/ cups arborio rice

3

✦ ½ cup dry white wine (optional)

✦ 4 cups vegetable or chicken stock

✦ ½ bunch basil, leaves chopped

✦ 250g ball fresh buffalo

mozzarella, torn

1 In a large deep frying pan, heat oil on medium. Saute tomatoes 2-3 mins until softened slightly. 2 Stir in vinegar. Cook 1 min on high. Season. Transfer to a plate.

3 In same pan, melt butter on high. Saute eschalot and fennel 4-5 mins until softened. Stir in rice. Cook 1 min. Stir in wine. Cook 1 min.

4 Add all the stock at one time. Stir, cover with a lid, bring to the boil. Reduce heat to low, simmer 15-20 mins until liquid is almost absorbed and rice is tender. Fold tomatoes, extra butter and basil through. Season. Set aside 5 mins, covered. Serve topped with torn mozzarella.