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One-pot risotto caprese with tomato, basil and mozzarella

Your favourite Italian salad just got more delicious. This recipe sees the winning flavours of the famous caprese salad transformed into risotto form. Plus, it can be cooked in one pot - easy as that
One-pot risotto caprese with tomato, basil and mozzarella
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This recipe first appeared in Woman’s Day.

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Ingredients

Method

1.In a large, deep frying pan, heat oil on medium. Sauté tomatoes for 2-3 minutes until softened slightly.
2.Stir in vinegar and cook for 1 minute on high. Season. Transfer to a plate.
3.In the same pan, melt butter on high. Sauté fennel and shallots for 4-5 minutes until softened. Mix in rice. Cook for 1-2 minutes, stirring. Add wine, then cook for 1 minute.
4.Add stock, one ladle at a time, stirring constantly for 15-20 minutes until rice is al dente. Fold tomatoes, extra butter and basil through. Season, then set aside for 2 minutes, covered, before serving topped with torn mozzarella.
  • To make risotto, add hot stock, one ladle at a time, allowing liquid to absorb before adding more.
Note

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