Basil and Mozzarella Risotto
with tomatoes and chilli
Risotto is a classic Italian dish consisting of rice that's slowly cooked with stock until it's rich and creamy. This particular one is of the veggie variety and features juicy tomatoes and fresh chilli for optional added bite.
Not included in your delivery
- Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
- Roughly tear the basil leaves. Halve, deseed, and finely chop the chilli.
- Cut the tomato into 1cm cubes and set aside.
- Dilute the stock with 1L hot water (double for 4p).
- Melt 1 tbsp butter (double for 4p) in a pan over medium heat.
- Add the onion, garlic and a drizzle of oil.
- Fry over low heat for 5 mins, or until both are softened.
- Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
- Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock.
- Keep the pan on medium heat and continue stirring in stock, letting it absorb each time.
- Add additional water if the risotto becomes too dry.
- Stir the diced tomatoes through the risotto.
- Add the remaining stock to the risotto and let the rice grains slowly absorb the stock again. Keep stirring.
- The cooking time should take 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle.
- Remove the pan from the heat.
- Tear the mozzarella into pieces.
- Stir half the cheese into the risotto together with half of the basil.
- Season to taste with salt and pepper and let stand, covered, for 2 mins.
- Divide the risotto between your plates.
- Garnish with the remaining torn mozzarella.
- Add chilli to taste (use less if you don't like spice).
- Garnish with the rest of the basil.