Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 clove garlic
- 1 onion (s)
- 1 tablespoon olive oil
- 120 g risotto rice
- 100 ml white wine
- 400 ml vegetable stock
- 125 g mozzarella
- 2 tomato (s)
- pepper
- leaves Basil
Print Recipe
Pin Recipe Instructions
- Peel the clove of garlic and onion, then chop them up.
- Heat olive oil in a pot. Briefly sauté the onion and garlic. Add the risotto rice and steam with it. Deglaze with white wine.
- When the white wine is reduced, add 1/3 of the vegetable stock. Stir again and again.
- Set the stove to medium heat.
- When the broth has boiled down, add more broth. Repeat this procedure until the broth is used up.
- Finally, dice the mozzarella and tomatoes and fold into the risotto.
- Season with basil and pepper.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below