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Mozzarella-Topped Tomato Risotto With Basil Oil

Mozzarella-Topped Tomato Risotto With Basil Oil

Rating
4.5rating out of 5

(5914 reviews from our customers)

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

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Arborio-rice
160g arborio rice
garlic-clove
3 garlic cloves
basil 3.18
10g basil
Mozzarella-ball
125g mozzarella ball †
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
Tin of chopped tomatoes re-sized
1 can of finely chopped tomatoes (400g)
You Will Need
Pestle & mortar, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 160g arborio rice
  • 1 garlic clove
  • 10g basil
  • 125g mozzarella ball<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 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.
Ingredients contain
1 red onion
red onion
160g arborio rice
arborio rice(100%)
1 garlic clove
garlic
10g basil
basil (100%)
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (celery seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain celery), leek, maltodextrin.
1 red wine vinegar sachet (15ml)
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 Tomato Risotto, Mozzarella & Basil Oil

Boil a kettle

Dissolve the Knorr vegetable stock cube[s] in 600ml [1.2L] boiled water

2 Tomato Risotto, Mozzarella & Basil Oil

Peel and dice the red onion[s] finely

Peel and chop (or grate) the garlic finely

3 Tomato Risotto, Mozzarella & Basil Oil

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 Tomato Risotto, Mozzarella & Basil Oil

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 Tomato Risotto, Mozzarella & Basil Oil

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 Tomato Risotto, Mozzarella & Basil Oil

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 tomato risotto 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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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!

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