Creamy risotto with mozzarella, cherry tomatoes and pesto! Lovely side dish with for example a piece of salmon.

30 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 150 gr risotto rice
  • 1 onion
  • 900 ml vegetable stock
  • olive oil
  • 250 gr cherry tomatoes
  • 150 gr mozzarella
  • pepper
  • pesto

How to prepare it:

Start by cooking some water for the vegetable broth, put a large cooking pan with a thick bottom on your stove.  Chop the onion. Weigh your rice to get the right amount.

Now you can heat up the pan for the rice, add a bit of olive oil and once the oil is hot you can add the onion fry the onion for two minutes before adding the rice. Stir well until the rice is glazy from the oil. Let it bake for another minute. Start adding the bouillon to the rice and add a bit of pepper. Add the bouillon in separated batches, approx.. 100-200 ml at a time. You need to stir very regularly so that the rice is not sticking to the bottom of the pan.

 

In the meantime, you can chop the tomatoes in quarters and the mozzarella in small blocks. After you’ve added the final bit of bouillon, you also add the tomatoes and mozzarella to your risotto.

The risotto is ready once it’s a creamy substance withoutany hard pieces. You can taste a bit to make sure that the rice is ready. But you can also judge the rice by its color, the rice is bright white at the moment you start but it gets a friendlier and softer color once it’s ready. If you added all the bouillon but you’re not sure if the rice is ready you can always add some extra water, do be careful so that you won’t add too much, the rice needs to remain sticky.

Add a bit of pesto to each plate when you serve the risotto.