Risotto with Tomato, Basil and Mozzarella
Creamy rice, sweet tomatoes and basil and fresh mozzarella are a match made in heaven with this easy recipe for risotto with tomato, basil and mozzarella!
At this point I will do just about anything to keep up with the basil outside my door. There is only so much pesto that any one family can take, so I give away huge bunches of basil to visitors…whether they want it or not.
We used to have a guinea pig named Wilbur who loved the stuff. He is now in guinea pig heaven, but maybe we need another one? Or perhaps I can get the dog interested. She did eat a piece of the driveway once, so basil would be a big jump up for her.
Or, I could just keep this recipe for risotto with tomato, basil and mozzarella on constant rotation, which is probably the best idea…because creamy mozzarella, sweet tomatoes and basil? Yes please, and let’s make it!
Any of my summertime recipes that call for basil as a key ingredient are in heavy rotation now, including this nice little risotto. I love risotto — it is definitely a key member of the comfort food family, and I have a ton of variations on it, including a coconut shrimp version that is one of my all-time faves.
This one not only calls for fresh basil, but also for fresh tomatoes (yes, got those in abundance too!) and best of all, fresh mozzarella. MY FAVE.
The great thing about risotto is that once you have the rice base (arborio rice slowly simmered in broth) you can pretty much mix and match any combo of ingredients that catch your fancy.
I am all about using up as much basil and tomatoes as possible these days, but this recipe would also be great using fresh chopped thyme with the tomatoes and a gruyere cheese, or chopped parsley with some goat cheese and shredded chicken — you get the idea. Mix and match!
But because we ARE smack in middle of basil and tomato season, basil and tomatoes it is. Now if I can just figure out a risotto that incorporates bacon, I will be all set.
Risotto with Tomato, Basil and Mozzarella
Creamy rice, sweet tomatoes and basil and fresh mozzarella are a match made in heaven with this easy recipe for risotto with tomato, basil and mozzarella!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 pint cherry tomatoes, halved
- 1/2 cup chopped fresh basil
- 1 tablespoon olive oil
- ½ tsp salt
- 2 1/2 – 3 cups chicken broth
- 2 tsp olive oil
- 3/4 cups Arborio rice, uncooked
- 1/2 cup white wine
- 1 cup diced mozzarella cheese
- ½ tsp ground pepper
- 2 tablespoons grated parmesan cheese
Instructions
- Combine first four ingredients, stir well, and set aside.
- Bring broth to a simmer in a medium saucepan. Keep warm over low heat.
- Add rice and wine to a second medium saucepan and cook, stirring constantly, 1 minute or until liquid is nearly absorbed. Add warm broth, ½ cup at a time, stirring constantly until each addition is absorbed before adding the next (about 20 minutes total).
- Remove from heat and add tomatoes, mozzarella and pepper. Stir until cheese just starts to melt.
- Divide among bowls. Sprinkle each serving with parmesan cheese.
All done and my wife would not let me drink the rest of the white wine…(so I opened a bottle of Red) To all of you who read this we made the recipe for 2 people and IT WAS AWESOME…We added more parmesan and really loved the results. Thanks for your responses and hope to make more of your recipes….great job!!!!!!!!!!!!!!
I’m so glad! Cheers for both red and white wine, and of course for risotto! :)
O.K All finished and used 4 oz of white wine…My wife said I cannot drink the rest…(so I turned to Red) We made the recipe for 2, we added some extra Parm and to all of you who read this..IT WAS AWESOME!!!!!!!!!!!!!!!!! Thanks and hope to make more of your recipes….thanks for all you concerns and responses…
You did not mention how much wine to use…I am almost ready to make..or drink the wine
Martin! You are so right, and I’ve added it in to the ingredients list, so thanks for catching that. I think you absolutely deserve a glass of wine for that! :) Happy Friday!
Excellent dish….Remember only combine first 4 ingredients NOT 5 (broth is for rice)
Martin! You are so right, and the recipe is all fixed. Thank you and have a great day!
I would substitute chicken broth for the wine with a tablespoon of wine vinegar in it. That will give you the liquid you need with just a hint of the tartness you get from the wine, and you should be all set.
As for the serving sizes, this recipe should be fine for 6 if you are wanting 1/2 cup servings. Usually rice at least doubles in amount when you are cooking it, plus the other ingredients will fill it out.
Is there something you can substitute for the wine in this recipe? Some people say you can sub ginger ale for wine, but that sounds like it would add sweetness that I wouldn't like. Got to be soemthing that would taste close to the wine flavor. Thanks
I am having a dinner part for 6 people and need to know how many 1/2 cup servicing this recipes yeilds.
Well, you are SO right, I left that out! Yes, it was after you add the rice in, and I am going to fix that right this second — THANK YOU! Glad it worked out for you though. :-)
THanks for the recipe-this was great! The directions didn't say when to add the wine but I assumed it was after you stirred the rice in and before you start adding the broth-whatever, it was a great dish!