Risotto - Tomato sauce and mozzarella

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mince the onions

Step 2

Pour some olive oil in a pan and switch on the stove. When the oil is warm, add the onions, stir and wait until they are translucent.

Step 3

Add the tomato sauce, a bit of salt and pepper, and some basil, too. Cover the pot and cook the sauce for about half an hour.

Step 4

Prepare the vegetable stock and keep it hot.

Step 5

Mince the onions until they are quite small, so they can melt while cooking.

Step 6

Put a couple of spoon of olive oil in a large pan and when it is hot, ease down the onions, and stir for a few minutes. When you see that the onion is becoming translucent, add the rice.

Step 7

Once the rice is translucent, pour the white wine into the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 8

Add the tomato sauce and a bit of salt and cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir.

Step 9

When the rice is soft and creamy, switch of the heat and add some grated parmesan and part of the mozzarella to the risotto and stir for a couple of minutes. Serve adding what is left of the mozzarella on the risotto.