Busy Mum’s Kitchen:Tomato-Mozzarella Risotto

What do you cook if you’re a busy mum and you won’t be home until late, but you also have no time to put the slow cooker on during the day? You make a risotto. And whilst low-fat/ low-carb/ low-calorie mums need to look the other way FAST, it’s one of my definite go-to recipes on days where 20min is all I have to spare. The recipe serves 5-6 people.

  • 1 onion
  • 400g frozen garden peas
  • 200g chorizo
  • 20g butter
  • 1 1/2 cups plain rice
  • salt, pepper
  • 2-3 tbsp dried basil
  • 1 1/2 jars red pesto
  • 2 mozzarella balls
  • 100g baby plum tomatoes

Boil the rice in salt water until done.

In the meantime, chop the onion and slice the chorizo and fry both in butter. Add the peas (you can defrost them first, but I tend to put them in straight out of the freezer), season with pepper and the basil and leave to cook on a low heat.

Add the boiled rice and increase the hob temperature to medium heat. Halve the baby plum tomatoes and add them to the mix, then add the pesto, stirring until well-mixed. Dice the mozzarella balls and add by the handful, stirring until molten.

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