Potato, Spring Onion and Mozzarella Risotto

Preparation info
  • Serves


    as a starter
    • Difficulty


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.


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


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