River Cottage Veg Everyday: Tomato and Mozzarella Risotto

Another River Cottage recipe on Wednesday. This time the tomato and mozzarella risotto. 

You first have to make the tomato puree which is made by roasting 1.5 to 2kg of tomatoes with garlic and herbs and then sieve it all. Mr VST helped with this and he put it all through the blender first and then the sieve to get all the pips and skin out. 

While the tomatoes were roasting I cooked up an onion and then added the rice and cooked it in vegetable stock. 

Once the rice is cooked you add the tomato purée and shred the mozzarella and let it melt in. 

It was a tasty risotto, the roasted tomato purée has a lovely flavour and it comes out more the day after.