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Tomato And Mozzarella Risotto

Published Saturday, 25 January, 2014 by Beth Bradshaw

Delicious, filling and meat free!



  • 140g aborio rice
  • 2 tbsp. Oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tin chopped tomatoes
  • 2 tbsp. Tomato puree
  • 500ml vegetable stock
  • 2 tsp. Italian seasoning/basil
  • fresh basil if you have it
  • 1/2 a ball of low fat mozzarella shredded


1) put the stock and tinned toms in a saucepan and simmer

2) fry the onion and garlic for 5 mins, then add the rice for 3 more mins.

3) begin to add ladel by ladel of the hot stock, ensuring all stock has been absorbed before you add more. Season as you go. This should take around 25 mins, or until the rice is soft and the consistentency is silky.

3) top with the mozzarella, basil and ground pepper.

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