Tomato and mozzarella risotto from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • eeeve on September 23, 2015

    I used fresh tomatoes, as I didn't have roasted tomato sauce in, and neither had I the time to cook some up. The risotto came out a bit bland (I imagine roasted tomato sauce would impart some real depth of flavour), which I remedied by adding a bit of Parmesan. I wasn't too keen on the stringy mozzarella, though the husband loved it. Have also made this with ricotta stirred in at the end (instead of using mozzarella throughout), which made the risotto nice and creamy and tasted fab!

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