Tomato & Mozzarella Risotto

1.Boil a full kettle.

2.Peel and finely chop the brown onion.

3.Peel and finely chop (or grate) the garlic.

4.Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over medium heat.

5.Once hot, add the chopped onion with a generous pinch of salt and cook for 2 min or until beginning to soften.

6.Once the onion is beginning to soften, add the cherry tomatoes and cook for 2-3 min or until the tomatoes are starting to blister.

7.Meanwhile, dissolve the vegetable stock mix in 750ml boiled water – this is your vegetable stock.

8.Once the tomatoes are starting to blister, add the tomato paste and chopped garlic to the pan with the dried oregano and 1/2 tsp sugar.

9.Give everything a good mix up and cook for 1-2 min or until fragrant.

10.Once fragrant, add the arborio rice and cook for 1 min, stirring to coat the grains in the oil.

11.Add the vegetable stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked.

12.Drain the mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper.

13.Tear the drained mozzarella into rough, bite-sized pieces.

14.Once the rice is cooked, top it with the torn mozzarella – this is your tomato & mozzarella risotto.

15.Serve the tomato & mozzarella risotto.

16.Garnish with a drizzle of olive oil and a pinch of pepper.

17.Enjoy!