INGREDIENTS 

• 1 small onion, peeled & finely chopped
• 60g arborio risotto rice
• 3 rounded tbsp. Sacla’ Sun-Dried Tomato Pesto
• 350ml boiling water, plus extra if needed
• 75g Mozzarella, roughly torn or chopped
• 5 cherry tomatoes, halved, to serve
• Few basil leaves, optional
• 1 tbsp. olive oil

INSTRUCTIONS 

1. Pour the oil in a saucepan over a low heat. Add the onion and cook very slowly for 8-10 minutes until soft and translucent, stirring occasionally with a wooden spoon.
2. Add the rice, then add the Sun-Dried Tomato Pesto and boiling water. Give it a good stir. Bring to the boil, then turn the heat down to a slow simmer. Leave to gently bubble away, stirring from time to time, for 20-22 minutes, until the rice is just cooked, but has a little bite to it and the mixture is quite loose but not liquid. Add some boiling water if it needs it.
3. Stir in the Mozzarella during the last 2 minutes, until the Mozzarella has just melted.
4. Season with salt and pepper.
5. Remove from the heat, spoon into a warm bowl, top with the cherry tomatoes and basil, if using, and serve.