This recipe takes classic risotto to the next level with a touch of Mediterranean flair. With ingredients like crushed tomatoes, capers, and a hint of Greek-style yogurt, your tastebuds will thank you.
Ingredients
Method
Put stock and tomatoes in a medium saucepan and bring to a simmer over a medium heat. Remove from heat and cover with foil to keep warm.
Meanwhile, heat 2 tablespoons of the oil in a large heavy-based saucepan over a medium heat. Add onion, garlic, pancetta and capers and cook, stirring for 4 minutes or until onion is almost soft. Add rice and remaining 1 tablespoon of oil and cook, stirring, for 2 minutes or until rice begins to turn translucent. Add wine and paste. Cook, stirring, until liquid is absorbed.
Add 250ml of the warm stock mixture and cook, stirring constantly, with a flat-bottomed wooden spoon until liquid is absorbed. Repeat with remaining stock mixture, only adding more stock mixture once previous addition is absorbed. (Takes about 20 minutes.)
Remove pan from heat and stir in parmesan. Season.
Put yogurt and mozzarella into a medium bowl, season then toss to coat. Spoon risotto into serving bowls and top with yogurt mixture. Drizzle with extra oil and serve with a scattering of olives and basil. Cherry tomatoes??
For more delicious recipes, don’t miss the November issue of Better Homes and Gardens, on sale now!
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