Tomato & Mozzarella Risotto

Boil a full kettle

Peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a generous pinch of salt and cook for 2 min or until beginning to soften

Chop your cherry tomatoes roughly

Once the onion is beginning to soften, add the chopped cherry tomatoes and cook for 2-3 min or until the tomatoes start to blister

Meanwhile, dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water – this is your vegetable stock

Once the tomato is starting to blister, add your tomato paste and chopped garlic to the pan with your dried oregano and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Give everything a good mix up and cook for 1-2 min or until fragrant

Once fragrant, add your arborio rice and cook for 1 min, stirring to coat the grains in the oil

Add the vegetable stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Once the rice is cooked, top it with the torn mozzarella – this is your tomato & mozzarella risotto