Description
Tomato mozzarella risotto brings creamy comfort straight from an Italian kitchen to your dinner table. Melted cheese and ripe tomatoes create a simple yet satisfying meal that sparks pure dinner delight.
Ingredients
Scale
Main Ingredients:
- 1 cup Risotto Rice
- 1 cup Puréeed Tomatoes
- 4 cups Chicken or Vegetable Broth
Supporting Ingredients:
- 1 cup Cherry Tomatoes
- 1 cup Roasted Bell Peppers
- 1 ball Mozzarella Ball
- 0.5 cup Grated Parmesan
Seasoning and Finishing Ingredients:
- 2 tablespoons Olive Oil
- 1 tablespoon Unsalted Butter
- 1 medium Shallot
- 2 cloves Garlic
- 2 tablespoons Tomato Paste
- 0.25 cup Heavy Cream
- 0.25 cup Chopped Fresh Basil Leaves
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 pinch Crushed Red Pepper Flakes
Instructions
- Gather and prepare your ingredients: finely chop 1 medium shallot, mince 2 garlic cloves, halve 1 cup cherry tomatoes, and chop 1 cup roasted bell peppers.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet at medium heat (375°F) until butter melts completely.
- Sauté shallot and garlic for 2 minutes, releasing their aromatic essence and creating a fragrant base.
- Sprinkle 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 pinch red pepper flakes into the pan. Stir for 1 minute to blend seasonings.
- Add 2 tablespoons tomato paste and 1 cup risotto rice, stirring to coat and toast rice for exactly 1 minute.
- Pour warm broth gradually, adding ½ cup at a time and stirring constantly. Allow each addition to absorb before adding more, which takes about 15 minutes.
- When rice is nearly tender, incorporate 1 cup pureed tomatoes, halved cherry tomatoes, and chopped bell peppers. Simmer for 5 minutes.
- Stir in 0.25 cup heavy cream, 0.5 cup grated Parmesan, remaining butter, and 0.25 cup chopped fresh basil until cheese melts smoothly.
- Remove from heat, taste, and adjust seasonings if needed. Cover for 3-5 minutes to marry flavors.
- Tear 1 mozzarella ball and scatter over the top just before serving for a creamy, melted finish.
Notes
- Choose Arborio or Carnaroli rice for the creamiest, most authentic risotto texture.
- Warm broth helps the rice absorb liquid evenly and cook smoothly without cooling down the pan.
- Stir continuously while adding broth to prevent rice from sticking and ensure even cooking.
- For a lighter version, replace heavy cream with Greek yogurt or skip cream entirely for a fresher flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg