Tomato risotto with mozzarella

Nutritional value - 676 kcal - 26g protein - 88g carbohydrates - 23g fats

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Step 1

Preheat the oven to 200 degrees. Place the cherry tomatoes in an oventray and roast for 10 minutes.

Step 2

Peel and chop the onion. Chop the garlic finely.

Step 3

Make a stock from a stock cube and boiling water.

Step 4

Heat olive oil in a pan over medium heat and fry the onion until soft, add the garlic and tomato puree and fry for 1-2 minutes.

Step 5

Stir in the risotto, adding the stock in 4/5 parts, until all the stock is absorbed. Add more liquid if the rice is too hard.

Step 6

Season the risotto with pepper and some salt, if necessary.

Step 7

Serve the risotto with a bunch of cherry tomatoes, torn mozzarella and pecorino cheese. Garnish with basil. Enjoy! Top with arugula.