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Prep Time
35 min
Cuisine
Italian
Rich, creamy and vibrant, this easy tomato risotto is a stunner. With fresh oozy mozzarella and basil oil, it's fresh, comforting & delicious!
Prep Time
35 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
Boil a kettle
Dissolve the Knorr vegetable stock cube[s] in 600ml [1.2L] boiled water
Peel and dice the red onion[s] finely
Peel and chop (or grate) the garlic finely
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
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
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
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
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 tomato risotto with salt and pepper
Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can)
Serve the tomato risotto in bowls
Tear the drained mozzarella in half and nestle into the tomato risotto so that it gets nice and melty
Drizzle the basil oil over the top
Enjoy!