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Mozzarella and Sun-Blushed Tomato Risotto with Basil Recipe
|Vegetable stock/Chicken stock||1 1⁄2 Liter|
|Unsalted butter||125 Gram|
|Onion||1 , peeled, finely chopped|
|Risotto rice||400 Gram|
|Dry white wine||150 Milliliter|
|Mozzarella||250 Gram, cut into 1 centimeter cubes|
|Freshly chopped basil||4 Tablespoon (Plus Extra Leaves To Serve)|
|Sun-blushed tomatoes||300 Gram|
|Freshly ground black pepper||To Taste|
|Grated parmesan cheese||2 Tablespoon (To Serve)|
Calories 1010 Calories from Fat 384
% Daily Value*
Total Fat 44 g67.4%
Saturated Fat 25.9 g129.6%
Trans Fat 0 g
Cholesterol 123.2 mg
Sodium 2887.7 mg120.3%
Total Carbohydrates 127 g42.4%
Dietary Fiber 12.3 g49.3%
Sugars 37 g
Protein 28 g57%
Vitamin A 53.7% Vitamin C 57.8%
Calcium 52.8% Iron 43.8%
*Based on a 2000 Calorie diet
Melt half the butter in a separate saucepan and add the onion.
Cook gently for 10 minutes, until soft, but not browned.
Add the rice and stir until well-coated with the butter and heated through.
Pour the wine into the pan and boil until it has almost disappeared.
Begin adding the stock, a ladleful at a time, stirring gently, adding the next ladleful when the last has been absorbed.
Continue until the rice is tender and creamy, but the grains still have a bite.
This should take 15-20 minutes.
Season well, then stir in the remaining butter.
You may like to add a little more hot stock at this stage to loosen the risotto.
Fold in the mozzarella and chopped basil.
Ladle into bowls and put a pile of tomatoes in the centre of each one.
Top with basil leaves and serve immediately with Parmesan.