Tomato Risotto, Mozzarella & Basil Oil

Tomato Risotto, Mozzarella & Basil Oil

Rating
4.50rating out of 5

(1372 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Use within

6-7 days

Tomato risotto is the answer to all your risotto prayers. It feels indulgent, despite not having any extra cream or butter. The creaminess comes from stirring the starch out of the rice, making it naturally creamy. Served with a soft chunk of milky mozzarella and a slick of basil oil. We like to refer to this old Gousto favourite as Tom Moz Riz!

Prep Time

35 min

Cuisine

Italian

Use within

6-7 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
Tin of chopped tomatoes re-sized
1 tin of chopped tomatoes
Red-onion
1 red onion
Arborio-rice
160g traditional arborio rice
garlic-clove
3 garlic cloves
Vegetable-stock-cube
1 vegetable stock cube †
fresh-basil
10g fresh basil
Red-wine-vinegar
1 tbsp red wine vinegar †
Mozzarella-ball
125g fresh mozzarella †
You Will Need
Pestle & mortar, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • Can of chopped tomatoes
  • Red onion
  • Traditional Arborio rice
  • Garlic
  • Vegetable stock cube<strong>†</strong>
  • Basil
  • Red wine vinegar<strong>†</strong>
  • Fresh mozzarella cheese<strong>†</strong>
Typical Values per 100g per serving
Energy 485 kJ
115 kcal
2258 kJ
535 kcal
Fat
of which saturates
2.7 g
1.8 g
12.7 g
8.3 g
Carbohydrate
of which sugars
17.9 g
2.7 g
83.5 g
12.4 g
Fibre 0.9 g 4.2 g
Protein 4.5 g 20.8 g
Salt 0.03 g 0.16 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
Can of chopped tomatoes
Red onion
Traditional Arborio rice
Garlic
Vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
Basil
Red wine vinegar
Fresh mozzarella cheese
Pasteurised Cow's Milk, Salt, Microbial Rennet
Allergens
  • Allergens highlighted by † (celery, sulphites, milk)

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 stock cube[s] in 600ml [1.2L] boiled water

2 Tomato Risotto, Mozzarella & Basil Oil

Peel and dice the onion[s] finely

Peel and chop (or grate) the garlic finely

3 Tomato Risotto, Mozzarella & Basil Oil

Heat a large, wide-based pan with 1-2 tbsp olive oil over a medium heat

Once hot, add the onion with a pinch of salt and cook for 3 min until soft but not coloured

4 Tomato Risotto, Mozzarella & Basil Oil

Add the rice and 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 more or less all the time 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 basil with a pinch of salt in a pestle and 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 and mortar, chop the basil leaves very finely and mix with olive oil

7 Tomato Risotto, Mozzarella & Basil Oil

Once the risotto is nearly cooked, stir in the red wine vinegar, 1/2 tsp [1 tsp] sugar and cook for a further 2 min

Drain the mozzarella and pat dry, then cut in half

 

8

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Season the risotto with salt and pepper and serve in bowls, nestle the mozzarella into the risotto so that it starts to melt from the heat

Drizzle the basil oil over the top

Enjoy!

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