Creamy Pesto Caprese Risotto

Name: Creamy Pesto Caprese Risotto
Prep time: T15.0HMS
Cook time: T20.0HMS
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

Who doesn’t love a risotto? This almost no-stir risotto needs very little attention, unlike classic risotto. Perfect for your busy days!

Prep Time

20.0

Cook Time

15.0

Serves

4.0

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

Recipe products

How to make the recipe

Step 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.

Step 3

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 ‚Äòbite‚Äô and the mixture is ‚Äòsoupy‚Äô ‚Äì that is, quite loose but not liquid. Add some boiling water if it needs it.

Step 5

Stir in the Mozzarella during the last 2 minutes, until the Mozzarella has just melted.

Step 7

Season with salt and pepper.

Step 9

Remove from the heat, spoon into a warm bowl, top with the cherry tomatoes and basil, if using, and serve.