Easy Eats: Cherry Tomato and Mozzarella Risotto
Here's a cosy dish that tastes of warmer weather (using the cook's best friend, tinned cherry tomatoes).
Kelly GibneyChef
- prepare
- cook
- 4 servings
- Easy
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Caption:This cheerful risotto harnesses the flavour bombs that are tinned cherry tomatoes.Photo credit:Kelly Gibney
Tinned cherry tomatoes are such a brilliant way to get that bright taste of summer all year round. Here they are the star of a simple risotto, along with melting chunks of fresh mozzarella and a splash of balsamic vinegar.
The rice will continue to absorb liquid after you remove it from the heat so makes sure it is slightly more soupy than you might think it should be at the end. Once you’ve stirred through the basil and mozzarella, it will finish up with the perfect consistency.
A drizzle of extra virgin olive oil is the lovely way to garnish each bowl.
Ingredients
- 4 Tbsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, diced
- ½ tsp dried rosemary
- 2 Tbsp balsamic vinegar
- 1 ½ cups arborio rice
- 1 litre vegetable or chicken stock
- 2 Tbsp tomato paste
- 1 x 400g tin cherry tomatoes
- 2 Tbsp butter
- 125g fresh mozzarella (1 large ball or cherry bocconcini)
- Large handful fresh basil, roughly chopped
Instructions
- Heat the olive oil in a large pan over a medium heat. Add the onion and cook for 7 minutes. Add the garlic and rosemary. Cook for 1 minute.
- Add the balsamic vinegar. Allow to bubble for 30 seconds, before adding the rice.
- Toast the rice for 1-2 minutes until well-coated and starting to look translucent around the edges.
- Heat the stock until simmering. Add the stock to the rice, one ladle at a time, stirring constantly. Keep the rice and liquid at a simmer, not a boil.
- When the liquid is almost entirely absorbed, add another ladle and keep stirring. Keep the pot of stock hot during this time.
- When you’ve used half of the stock, add the tin of cherry tomatoes and tomato paste. Stir through and allow the liquid to absorb as you did with the stock.
- Once the tomato juice has mostly absorbed, resume adding the hot stock and stirring. This whole process will take about 20 minutes.
- The rice should be creamy in consistency and still al-dente. If you run out of stock, add boiling water.
- Stir through the butter.
- Remove risotto from the heat. Break the mozzarella into smaller chunks and gently fold through the risotto along with the fresh basil leaves.
