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Tomato & mozerella risotto

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400ml Roasted tomato and garlic sauce You can use passatta as an alternative
300g Arborio rice
2 Spring onions
1 ball Mozerella
to garnish Rocket
1 tbsp Olive oil
to garnish Pine nuts, toasted
500ml Vegetable stock

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Tomato & mozerella risotto

    • Serves 4
    • Easy


    This recipe uses a portion of my roasted tomato and garlic sauce. If you make this in advance and defrost a portion, this risotto will take no more than 30 minutes to prepare. I think it’s an easy winner with kids. Mine don’t eat the rocket garnish, we keep that for the adults!

    Left-overs make excellent arancini!

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    Finely slice the spring onions. Fry lightly in a large pan in some olive oil. Add the rice and stir. Place the roasted tomato and garlic sauce in large jug and make up to 900ml with boiling vegetable stock.


    Add the stock/tomato sauce mixture 100-200ml at a time. Stir well and allow the rice to absorb the fluid until adding the next 100-200mls. Continue to do this until all the stock/tomato sauce is used up and the rice is cooked.


    Chop the mozerella into 2 inch chunks and stir into the risotto before serving. Garnish with rocket, pine nuts and freshly ground black pepper.

    Alison Lyles

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