Tomato and Mozzarella Risotto
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 160 g risotto rice
- 2 shallot (s)
- 1 clove garlic
- 400 ml vegetable stock, hot
- 100 ml white wine
- 1 can tomatoes, chunky
- 1 scoop mozzarella
- 1 tablespoon butter
- 10 cherry tomato (s)
- 10 basil leaves
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the shallots and garlic. Heat some olive oil in a saucepan and lightly sweat the shallots and garlic in it.
- Add the rice, stir and steam until it is slightly translucent. Then stir in the chunky tomatoes.
- Add the vegetable stock and the wine to the risotto in stages. In each case so that it is just covered. Let everything simmer gently, stir regularly and add liquid as soon as it is absorbed by the rice.
- Halve the cherry tomatoes and dice the mozzarella. Stir into the risotto just before the end of the cooking time. Season everything with pepper and possibly a little salt. Stir in the butter.
- Finely chop the basil. Serve the risotto with the basil. If you like, you can add fresh tomatoes.
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