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Tomato & mozerella risotto

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Ingredients

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

Features:
    • Serves 4
    • Easy

    Directions

    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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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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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