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
Scale
- 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
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- 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.
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- Tomatoes: We love sweet little cherry tomatoes for this recipe, but chopped large tomatoes will also work.
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- 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.
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- Mozzarella Cheese: Use fresh mozzarella (not the pre-shredded kind in the bag) for the best texture and flavor.
Find it online: https://www.framedcooks.com/risotto-with-tomato-basil-and/