Caprese Risotto
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes
- 1 onion, peeled and finely diced
- 3 garlic cloves, peeled and finely diced
- 1 cup arborio rice, washed until water runs clear
- 500ml/16.9flozs. pasta sauce
- 500ml/16.9flozs. chicken or vegetable stock
- 125g/4ozs. fresh mozzarella or bocconcini
- Fresh basil to serve
Step 1 - Turn on the rice cooker and add some oil to the bowl and fry the onion and garlic until onion is translucent. Add the rice, pasta sauce and stock and keep the cooker on and place the lid on. Allow to cook for 20-25 minutes stirring the mixture 2-3 times while it is cooking. If your rice cooker turns onto the "keep warm" setting, wait 5 minutes and then turn it back on.
Step 2 - Break up the mozzarella or bocconcini and mix into the risotto. Add some basil on top.