Chop the onion and sauté it with a little butter, then add the rice and toast it until it starts to become transparent.

Add the puree and broth and start cooking the rice: halfway through cooking add the peas and close with a lid.

When cooked, season with salt and pepper and stir quickly with mozzarella and parmesan.

The risotto with tomatoes peas and mozzarella is ready.

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