in Italy

Tomato and mozzarella risotto

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Ingredients for 4 servings:

  • 250 g risotto rice or rice pudding
  • ½ onion(s), diced
  • n. B. Vegetable broth, approx. 800 ml
  • 500 g cocktail tomatoes or vine tomatoes, quartered
  • 250 g mozzarella, diced
  • Parmesan, grated
  • 1 pinch(s) coriander powder
  • ½ bunch parsley, flat
  • 3 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Heat the oil and fry the rice and onions until translucent. Keep the vegetable stock hot on another burner and gradually add it to the rice with a ladle. Wait until the rice has absorbed the stock before adding more. When the rice is tender but still firm to the bite, stir in some ground coriander, quartered tomatoes, diced mozzarella, chopped parsley, and grated Parmesan. Season generously with salt and pepper. 510 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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