Risotto Caprese
with mozzarella, chili pepper & spinach
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
1.5 piece
Tomato
75 g
Risotto rice
¼ piece
Red chili pepper
2.5 g
Fresh basil
(May be present: Selderij)
⅓ sachet(s)
Sicilian-style herb mix
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
½ bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
100 g
Spinach
Not included in your delivery
½ tablespoon
Olive oil
250 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion.
- Heat a drizzle of olive oil in a pot or saucepan over medium-low heat and fry the onion for 2 minutes.
- In the meantime, dice the tomato into 1cm chunks and set aside.
- Add the risotto rice to the onion and fry for 1 minute, stirring continuously.
- Pour in a third of the stock and allow to slowly incorporate, stirring regularly (see Tip).
- Repeat with another third of the stock.
- In the meantime, deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
Tip: if preferred, substitute a third of the stock for white wine.
- Stir the tomato into the risotto, then pour in the rest of the stock and allow to incorporate, stirring continuously.
- The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes (see Tip).
- When the risotto is almost done, tear the spinach directly into the pot and mix well, allowing it to wilt and reduce.
Tip: you may need more or less liquid depending on the size of your pan. Taste and then add the stock or water accordingly.
- Roughly chop the basil.
- When the risotto is finished, take the pan off the heat and stir in the Sicilian herbs, along with half each of the basil and Grana Padano.
- Season to taste with salt and pepper, then cover with the lid and allow to stand for 2 minutes.
- Tear the mozzarella into smaller pieces.
- Serve the risotto on plates and top with the mozzarella.
- Garnish with the rest of the Grana Padano and basil, along with some red chili pepper as preferred.
- Drizzle with the crema di balsamico to finish.
