1 red wine vinegar sachet (15ml)<span class="strong">†</span>
1 can of finely chopped tomatoes (400g)
Typical Values
per 100g
per serving
Energy
528 kJ 125 kcal
2132 kJ 506 kcal
Fat of which saturates
3.2 g 2.1 g
13.1 g 8.7 g
Carbohydrate of which sugars
18.8 g 2.5 g
76 g 10.2 g
Fibre
1.2 g
4.9 g
Protein
5.2 g
20.9 g
Salt
0.75 g
3.03 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 can of finely chopped tomatoes (400g)
Tomato, acidity regulator: citric acid
Allergens
Allergens highlighted by † (milk, celery, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Dissolve the Knorrvegetablestock cube[s]in 600ml [1.2L]boiled water
2
Peel and dice the red onion[s] finely
Peel and chop (or grate) the garlic finely
3
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 3 min until soft but not coloured
4
Add the arborio rice and chopped garlic to the softened onion
Mix well to make sure the rice is evenly coated in the onion and oil
Add the chopped tomatoes and stir continuously until the rice has absorbed most of the tomato juice
5
Add the stock, a ladle at a time, stirring continuously for 20-25 min or until all the stock is absorbed and the rice is cooked
Meanwhile, chop the basil finely, including the stalks
6
Grind the chopped basil with a pinch of salt in a pestle & mortar to form a paste
Add 3-4 tbsp olive oil or enough to loosen and mix well – this is your basil oil
Tip: If you don't have a pestle & mortar, chop the basil leaves very finely and mix with salt and olive oil
7
Once the risotto is nearly cooked, stir in the red wine vinegar and 1/2 tsp [1 tsp]sugar and cook for a further 2 min
Season the tomatorisotto with salt and pepper
Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can)
8
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