Cheesy tomato risotto

Method

1. 1

   Fry the onion in the oil until softened then mix in the garlic

2. 2

   Add the chilli flakes, a pinch of pepper, the basil, oregano and butter and mix well

3. 3

   Next, add the risotto rice and stir together

4. 4

   Add the tomato purée and stir for a few minutes until the risotto rice is fully coated and toasted then add the chopped tomatoes and stir

5. 5

   Add the balsamic vinegar and give it a good stir

6. 6

   Turn to a medium heat, keep adding one ladle of stock at a time as the liquid reduces, stirring constantly until the risotto is cooked (mine took around 25 minutes but times may differ)

7. 7

   Next, rip the mozzarella ball, add to the mixture and mix together

8. 8

   Meanwhile, spray the tomatoes with a little spray oil and air fry on 160°C for 5 minutes to until starting to soften and then stir them into the risotto (leaving a few to add to the top of the risotto when served)

9. 9

   Serve into 4 bowls and enjoy!