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
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 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.
Find it online: https://www.framedcooks.com/risotto-with-tomato-basil-and/