Our Favourite Recipes
Creamy Pesto Caprese Risotto

Creamy Pesto Caprese Risotto

Who doesn’t love a risotto? This almost no-stir risotto needs very little attention, unlike classic risotto. Perfect for your busy days!
Profile Serves: 2
Icon/Time On the table in: 1hr 15mins
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Buon Appetito


  • 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


  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’ and the mixture is ‘soupy’ – that 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. Season with salt and pepper.
  4. Remove from the heat, spoon into a warm bowl, top with the cherry tomatoes and basil, if using, and serve. 
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