Green baked risotto with mozzarella
Simple Too, p. 141
Making risotto on the stovetop requires keeping a constant eye on it and a lot of stirring, in order to release the starch. In our version we save you all this, which makes the risotto a little less creamy. But what is sacrificed in texture is made up for in flavour – the chard and thyme really do the trick – with added creaminess injected through the mozzarella.
Ingredients
- 100ml olive oil
- 2 onions, finely chopped (250g)
- 300g rainbow or swiss chard, leaves stripped from stems and stems thinly sliced
- 5g thyme leaves, roughly chopped
- 1 litre chicken or vegetable stock
- 3 garlic cloves, peeled
- 1 lemon, zest thinly shaved to get 6 strips, wedges to serve
- 200g risotto rice
- 125g buffalo mozzarella
- 1–2 tbsp double cream, to serve (optional)
- Fine sea salt and black pepper
Capture the full recipe from the book
Open Simple Too at page 141 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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