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🍽️ Risotto à la Caprese with Shredded Mozzarella

505 kcal · 30 min · 4 servings

Ingredients

• spring onions 1 bunch
• garlic cloves 1 pc.
• vegetable broth 900 ml
• oil 1 tbsp
• tomato paste 4 tbsp
• sugar pinch
• risotto rice 300 g
• mozzarella 1 pc.
• cherry tomatoes 500 g
• basil, fresh 20 g
• olive oil 1 tbsp
• oregano, dried 1 tsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Thoroughly clean the spring onions, pat dry, trim off the roots, and slice the white and green parts into fine rings. Peel the garlic and dice it finely.
2. 2. Bring the vegetable broth to a boil in a pot and keep it warm. In another pot, heat the oil over high heat and sweat the white parts of the spring onions, the garlic, the tomato paste, and the sugar for about 3 minutes. Then add the rice and lightly toast for another 2 minutes.
3. 3. Deglaze the rice and spring onions with a ladle of hot broth and cook the risotto over low heat for about 20 minutes, stirring occasionally. Regularly add a little more broth so that the rice remains lightly covered.
4. 4. Shred the mozzarella roughly. Wash the tomatoes and halve them. Clean the basil, pat dry, pluck the leaves from the stems, and chop them finely.
5. 5. Warm the olive oil in a pan over medium heat, sweat the tomatoes and oregano for about 4 minutes, and season with salt and pepper.
6. 6. Add the tomatoes and the green parts of the spring onions to the risotto, season with salt and pepper, and plate. Sprinkle the mozzarella and basil over the top and serve the Caprese-style risotto. Enjoy your meal!

Nutrition per serving

• kcal: 505
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 62 g