"The overall taste develops well, and the rice is very well cooked, using the right rice has given the finished dish balance - this risotto hasn't been rushed!"
Great Taste Award Judge
Tomato, Basil & Mozzarella Risotto
Microwave Only Creamy risotto with basil, mozzarella, mascarpone and white wine, topped with semi-dried tomatoes, pine nuts and a knob of lemon and parsley butter.
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- This is best cooked in the microwave, but it can be defrosted overnight and cooked on the hob with a splash of water if needed.
- Share a one portion between two for a delicious summer starter.
- If you do not have a microwave, try cooking it on the hob! Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 9-10 mins for the 1 portion, and 12 mins for the 2 portion, stirring it occasionally. Ensure piping hot before serving.
What to Serve With Tomato, Basil & Mozzarella Risotto:
- This is a meal in itself, but a simple side salad of rocket works well
- For a special garnish, add some more toasted pine nuts and freshly torn basil leaves
- To include one of your five a day, stir through 80g of fresh spinach leaves whilst it’s resting in between cooking and serving
"The overall taste develops well, and the rice is very well cooked, using the right rice has given the finished dish balance - this risotto hasn't been rushed!"
Great Taste Award Judge
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