Risotto with tomato and mozzarella

[Debby]

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Risotto with tomato and mozzarella



The risotto with tomato and mozzarellaa is a really simple dish to make, with an almost infallible, creamy and delicious result. With the addition of cheese it will become stringy and very tasty, perfect for those Sunday lunches where you are looking for an alternative to the usual pasta dish without having to cook too much time. Excellent especially with the coldest temperatures, this risotto can however be enjoyed in all seasons to indulge in a warm cuddle. It will be loved by children and will delight adults too, and you can use ingredients you already have at home, such as ready-made tomato sauce or leftover mozzarella. In the recipe we are proposing, the rice is toasted and then cooked with vegetable broth, to then be mixed with previously prepared tomato sauce and finally enriched with fiordilatte cubes, which will make it gourmand and gooey. By adding a few basil leaves you can enjoy all the flavors of the Mediterranean!

Ingredients for 4 people

• Nano vialone rice: 280 g
• Fiordilatte mozzarella: 200 g
• Butter: 30 g
• Grated Parmesan: 50 g
• Tomato pulp: 250 g
• Extra virgin olive oil: 4 tbsp
• Onion: ½
• Vegetable broth: 500ml
• Salt to taste

• Preparation: 15 minutes
• Cooking: 50 minutes
• Total: 1 hour, 5 minutes
• Calories: 358 kcal/portion

Method

1

Peel and chop the half onion (you can use white, golden or red onions, but also the shallot if you prefer) and pour it into a pan with the 4 tablespoons of oil.


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