Potato, Spring Onion and Mozzarella Risotto

Name: Potato, Spring Onion and Mozzarella Risotto
Yield: Serves 8 as a starter or 4 as a main course
Cuisine: United Kingdom
Ingredients: 1.2 litres (2 pints) Vegetable or Chicken Stock or alternative; 2 bunches of Spring onions; 225 g (8 oz) arborio risotto rice; Salt and pepper; 50 g (2 oz) butter; Good olive oil, to serve; 1 onion, finely chopped; 25 g (1 oz) per portion coarsely grated Mozzarella; 2–3 tablespoons grated Parmesan (optional); 100 g (4 oz) Mashed Potatoes; 2 large potatoes, cut in 5 mm (¼ in) dice

Preparation info

Serves
8
as a starter

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

The book just wouldn’t be the same without a risotto somewhere! Risottos in general have become so popular, with almost unlimited flavours and variations to choose from. This one is slightly different, having mashed potato added to create a more-than-creamy texture.

Ingredients

225 g (8 oz) arborio risotto rice
2 bunches of Spring onions

Europe
United Kingdom
Starter
Vegetarian
Spring
England
Gluten-free

Method

Shred the Spring onions finely, separating the white from the green. Blanch the green Spring onion in boiling water until tender, then strain.

Melt the butter in a saucepan and add the chopped onion with the shredded whites of Spring onion. Cook without letting them colour for a few minutes until softened. Add the rice and continue to cook for a few minutes. While the onions and rice ar