Mozzarella & tomato risotto with basil recipe


  • 150g (5oz) sun blush tomatoes
  • 4 tbsp basil, finely sliced plus leaves to serve
  • 250g (9oz) mozzarella, torn
  • 150ml (¼pt) dry white wine
  • 400g (14oz) risotto rice
  • 1 onion, finely chopped
  • 50g (2oz) unsalted butter
  • + 1 more ingredients
    • 1.5 litres (2¾pt) hot vegetable stock

1. In a large pan melt the butter and gently sauté the onion for 10 minutes until soft. Add the rice to the pan and stir well until coated in the butter. 2. Pour over the wine and increase the heat until reduced. Slowly add the stock a ladleful at a time until almost all the liquid has been abso...

View full recipe at SpringPad


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