Creamy Tomato Basil Risotto with Mozzarella
This creamy tomato basil risotto with mozzarella is made with sweet cherry tomatoes, fresh basil, and melted mozzarella cheese for an easy Italian-inspired dinner that’s ready in about 30 minutes.
Jump to:
- 🔎 A quick look at this recipe
- 🌟 Why this recipe works
- 🧐 What is risotto?
- 🍅 Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 👩🏻🍳 How to make this recipe
- 🤔 Recipe FAQs
- 🥣 Equipment we used for this recipe
- 🍽️ What to serve with this recipe
- 😍 Other risotto recipes we love!
- ⭐️ We want to know what you think!
- Creamy Tomato Basil Risotto With Mozzarella
🔎 A quick look at this recipe
- What It Is: Creamy tomato basil risotto loaded with melty mozzarella cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2 servings
- Calories: 650
- Cooking Method: Stovetop
- Good For: Summer dinners when tomatoes and basil are at their peak, meatless main courses , a side dish alongside grilled chicken, shrimp, or steak
Get even more quick info about this recipe on…
🌟 Why this recipe works
This easy, creamy risotto recipe provides the perfect backdrop for the fresh, classic Italian flavors of tomato, basil, mozzarella, and Parmesan. Think of it as a Caprese salad, only with the heartiness of rice.
The arborio rice that is traditionally used for risotto adds a natural creaminess without a drop of cream, and a handful of cherry tomatoes give a burst of sweet flavor.
Some fresh basil both tastes and smells like summer on a plate, and as if all that wasn’t enough, some chopped mozzarella melts into pockets of creamy cheese.
And! All of this can be all yours in about 30 minutes. Does dinnertime get any better?
🧐 What is risotto?
Risotto is a classic Italian rice dish made by slowly cooking a short-grain rice in broth. As the rice cooks, it releases starches that create a rich, creamy texture without absolutely zero cream cream.
The great thing about risotto is that once you have the rice base you can pretty much mix and match any combo of ingredients that catch your fancy.
Risotto takes on the flavors of whatever you cook with it or add to it, so it can be a side dish (we love this carrot risotto on the side of pretty much anything) or a main dish…this coconut shrimp risotto is one of my all-time faves.
🍅 Ingredients you need
📝 Ingredient notes
- Rice: You ideally want arborio rice for this recipe, which you can find, you guessed it, in the supermarket near the other rice varieties. Arboiro rice is a short grain rice that is famous for its creamy texture.
- Tomatoes: We love sweet little cherry tomatoes for this recipe, but chopped large tomatoes will also work.
- Chicken Broth: As always, we recommend the variety in the box instead of the can for the freshest flavor. Want to make this recipe totally vegetarian? Swap in vegetable broth for the chicken broth.
- Mozzarella Cheese: Use fresh mozzarella (not the pre-shredded kind in the bag) for the best texture and flavor.
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 How to make this recipe
STEP 1: Combine cherry tomatoes, chopped basil, olive oil and a pinch of salt in a bowl and give it a toss.
STEP 2: Add some arborio rice and wine to a medium pot and cook it over medium high heat until the wine is absorbed. Add the chicken broth 1/2 cup at a time, stirring here and there until the broth is absorbed before adding the next 1/2 cup-ful. Keep this up until the rice is done…it should be slightly chewy and super creamy.
STEP 3: Stir in the tomato mixture and some chopped fresh mozzarella cheese. Give it a stir until the cheese starts to melt.
STEP 4: Divide your glorious risotto among bowls and scatter on some Parmesan cheese and some basil leaves and serve it up!
I am all about using as much basil and tomatoes as possible, 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!
🤔 Recipe FAQs
Technically yes, but long-grain rice won’t produce the same creamy texture as arborio rice.
You definitely don’t have to stand there stirring the whole time, but giving your rice a frequent stir here and there helps release the rice’s starches and creates the creamy consistency that risotto is known for.
The rice should be tender with a slight bite in the center, kind of like al dente pasta, and the risotto should be creamy.
100% yes! Grilled chicken, shrimp, or your favorite beans make great additions that will kick up the protein in your risotto.
I wish I could say yes, but risotto is at its best when you make it right before you serve it.
Pop your question in the Comments section under the recipe card and I will answer pronto!
🥣 Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Pyrex Mixing Bowls: These classic sturdy bowls come in all different sizes and are great for everything from mixing ingredients to being casual serving bowls.
- Medium Pot: We have a drawerful of these, but this pot is the one we reach for first.
🍽️ What to serve with this recipe
This Summer Shrimp Salad would be a great pairing with the richness of the risotto. A Cool Shrimp and Peach Salad full of tender peaches and shrimp would add some protein and sweetness.
If you are using this risotto as a main course, this simple tomato salad is a great side dish. And for dessert? Let’s have a strawberry icebox cake!
😍 Other risotto recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Creamy Tomato Basil Risotto With 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
- Diet: Gluten-Free
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 tomatoes, basil, olive oil and salt, stir well, and set aside.
- Add rice and wine to a medium saucepan and cook, stirring constantly for 1 minute or until liquid is nearly absorbed. Add the broth, ½ cup at a time, stirring now and then 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 and some basil leaves.
Notes
-
- Rice: You ideally want arborio rice for this recipe, which you can find, you guessed it, in the supermarket near the other rice varieties. Arboiro rice is a short grain rice that is famous for its creamy texture.
-
- Tomatoes: We love sweet little cherry tomatoes for this recipe, but chopped large tomatoes will also work.
-
- Chicken Broth: As always, we recommend the variety in the box instead of the can for the freshest flavor. Want to make this recipe totally vegetarian? Swap in vegetable broth for the chicken broth.
-
- Mozzarella Cheese: Use fresh mozzarella (not the pre-shredded kind in the bag) for the best texture and flavor.
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!