Roast Tomato and Mozzarella Risotto | Inspired by River Cottage
I just moved down to London and was thrilled to find I have a massive window for natural light! I would be more thrilled if it wasn't getting dark earlier every day, hmph. This risotto is the first proper meal I have made in my new, little flat. My new course is definitely going to make my life hectic, so I am being drawn to simple, quick but obviously delicious meals. Since it is getting colder, warm, rich and comforting meals are also especially high of my list. This roast tomato, mozzarella risotto is so quick to make and easily made your own. I adapted it from River Cottage Veg Every Day!, and loved the end result. Switching up the tomato sauce can also add new heaps of flavour. The original recipe calls for adding the tomato sauce at the end, but I found adding a little bit along along the way with the stock gorgeously infused the flavours of the sauce into the rice. This combination of flavours reminds me so much of a great margarita pizza. A generous garnish of basil or parsley is also a great accompaniment.
Ingredients Serves 3-4
250g risotto rice
200mL of tomato sauce (I used roast tomato and garlic)
750mL of vegetable stock
1 large yellow onion
1 tsp Italian herbs (dried oregano, dried parsley, dried basil)
1/2 tsp chilli flakes
1 tsp balsamic glaze or vinegar
salt and pepper, to taste
1 125g ball of mozzarella
1 large handful of spinach, finely chopped
Preparation Approx. 40 minutes
- Heat a large knob of butter or a glug of oil in a large saucepan or medium heat.
- Add the onion and saute until lightly golden (8-10 minutes).
- Add the Italian herbs and chilli flakes into the pan and head through with the onions.
- Stir in the balsamic vinegar or glaze and coat the onions throughly. If sticking, add a splash of stock.
- Now add the rice and cook, stirring for a couple means to release the nuttiness of the rice, coating it in the onion and spices.
- Start adding the stock in quarters along with a quarter (50mL) of tomato sauce. Stir often, cooking the rice in the liquid. The liquid should be at a slow but steady simmer (not boil).
- Before adding your final instalment of liquids, add the fresh spinach.
- Once the rice has absorbed most of the liquid, continue to add the stock and tomato sauce in quarters.
- After about 30 minutes all the stock and tomato sauce should be used up. The rice should be cooked through and most (not all) of the liquid should be absorbed.
- Finally, season with salt and pepper and add the mozzarella in chunks. Make sure to taste before you season if your tomato sauce and/or stock has added salt.
- Stir gently then serve!
