Name: Tomato Mozzarella Risotto Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 2 tbsp unsalted butter (divided); 1 shallot (finely chopped); 2 large garlic cloves (minced); 1 tsp salt; 1 tsp black pepper; 1 tsp dried basil; 1 tsp dried oregano; ½ tsp crushed red pepper flakes; 2 tbsp chopped fresh basil leaves; 1 tbsp tomato paste; ¾ cup puréed tomatoes; 9 ounces cherry tomatoes (halved); 5 ounces roasted bell peppers (chopped); 10.5 ounces risotto rice (Carnaroli or Arborio); 4 cups warm chicken broth (or vegetable broth); ¼ cup heavy cream; 1 ounce grated Parmesan cheese; 1 mozzarella ball (chopped)

Jump to Recipe

If you’re craving a comfort dish that feels like a warm hug and brings vibrant, fresh flavors to the table, this Tomato Mozzarella Risotto is going to be your new best friend. Creamy, luscious risotto rice mingles with the bright acidity of tomatoes and the silky melt of fresh mozzarella, creating a dish that’s as satisfying as it is elegant. Whether you’re cooking for a cozy weeknight dinner or impressing guests, this Tomato Mozzarella Risotto blends simple ingredients into a symphony of taste and texture that you’ll adore.

Ingredients You’ll Need

The magic of this Tomato Mozzarella Risotto lies in its straightforward yet carefully chosen ingredients. Each one plays a vital role, building layers of flavor, adding creaminess, tenderness, or just the perfect pop of color to your plate.

Olive oil: A good-quality olive oil adds richness and a subtle fruity depth to start your sauté.
Unsalted butter: Divided for sautéing and finishing, butter lends creaminess and velvety texture.

Shallot: Finely chopped, it adds gentle sweetness and aromatic complexity to the base.
Garlic cloves: Minced to inject that unmistakable savory punch we all love.

Salt and black pepper: Essential seasonings that bring out every flavor’s best.
Dried basil and oregano: Classic Italian herbs, introducing fragrant herbal notes.
Crushed red pepper flakes: A touch of heat that wakes up the palate without overpowering.

Tomato paste: Concentrated tomato goodness adds depth and a rich umami base.
Risotto rice (Carnaroli or Arborio): The star grain with its ability to absorb flavors and achieve that perfect creamy texture.
Warm chicken or vegetable broth: Slowly added to coax out the creamy starch in the rice while infusing savory notes.

Puréed tomatoes: Provide tanginess and a luscious tomato body to the risotto.
Cherry tomatoes: Halved for juicy bursts of sweetness amid the creamy rice.
Roasted bell peppers: Adds smoky sweetness and a vibrant color contrast.

Heavy cream: A splash to finish, creating indulgent silkiness.
Grated Parmesan: Adds sharp, nutty, and salty complexity to round out every bite.
Mozzarella ball: Chopped fresh mozzarella melts into creamy pockets within the risotto.

Fresh basil leaves: Chopped and stirred in at the end, delivering fresh herbal brightness and aroma.

How to Make Tomato Mozzarella Risotto

Step 1: Prepare Your Ingredients

Starting with good prep sets the stage for smooth cooking. Finely chop the shallot, mince the garlic, halve the cherry tomatoes, and chop the roasted bell peppers. Having everything ready ensures you can focus fully on coaxing the perfect creamy texture from the risotto.

Step 2: Sauté Aromatics and Build Flavor

Heat olive oil and half the butter in a large, high-sided skillet or Dutch oven over medium heat. Add the shallot and garlic and cook until they release their fragrant aroma, about 2 minutes. Stir in salt, black pepper, oregano, basil, and red pepper flakes to infuse the oil with savory spice. Next, mix in the tomato paste until it’s evenly incorporated, deepening the tomato flavor base. Finally, add the risotto rice and toast it carefully for 1 minute; this coats each grain and builds a delicious nutty undertone.

Step 3: Gradually Add Broth and Stir

Pour in ½ cup of warm broth at a time, stirring frequently. This gentle coaxing of moisture helps the rice release its creamy starch gradually. Wait until nearly all the broth is absorbed before adding the next ladle. Continue this rhythmic process until the rice is just shy of al dente, approximately 15 minutes. Take your time here—this patient cooking results in the iconic creamy texture that makes risotto so indulgent.

Step 4: Simmer with Tomatoes and Peppers

Stir in the puréed tomatoes, halved cherry tomatoes, and roasted bell peppers. Let the mixture simmer gently for about 5 minutes, allowing the rice to absorb all those fresh tomato flavors and soften the vegetables slightly. If the risotto seems too thick and you want it to flow just a bit, add a little more broth. The ideal texture is creamy but still holding together—you should be able to stand a spoon up in it!

Step 5: Stir in Cream, Cheese, Basil, and Mozzarella

After the risotto has reached perfection, stir in the heavy cream, grated Parmesan, and the remaining butter to enrich the dish with luscious creaminess. Add the freshly chopped basil and mozzarella last—the mozzarella will gently melt into soft pockets throughout the risotto, giving bursts of gooey, mild chewiness. Give it a good stir, then season to taste with more black pepper, a pinch of red pepper flakes if you like extra heat, and salt if needed.

Step 6: Let It Rest Before Serving

Cover the risotto and let it stand for 3 to 5 minutes. This rest allows the flavors to meld beautifully and the texture to settle into that perfectly creamy, dreamy consistency. Then dive in and enjoy your Tomato Mozzarella Risotto while it’s warm, cozy, and utterly delicious!

How to Serve Tomato Mozzarella Risotto

Garnishes

Simple garnishes like a sprinkle of fresh basil leaves or a few shavings of Parmesan bring a fresh and polished finish to your risotto. For an extra zing, drizzle a little good-quality olive oil on top or scatter a few cherry tomato halves for visual and flavor contrast.

Side Dishes

This risotto is quite rich and filling on its own but pairs beautifully with light, fresh sides. Consider serving it alongside a crisp green salad with a lemon vinaigrette or roasted seasonal vegetables. A glass of chilled white wine complements the creamy tomato and mozzarella flavors perfectly.

Creative Ways to Present

For a festive touch, try plating your Tomato Mozzarella Risotto inside hollowed-out roasted bell peppers or small tomatoes, turning it into a stunning centerpiece. Alternatively, a rustic wooden board with a sprinkle of fresh herbs and torn mozzarella chunks invites casual sharing and conversation.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Tomato Mozzarella Risotto, store it in an airtight container in the refrigerator for up to 3 days. It thickens as it cools, so a splash of broth or cream when reheating will bring back its creamy texture.

Freezing

Risotto is best enjoyed fresh because freezing can affect the creamy consistency due to the dairy and fresh mozzarella. However, if you must, freeze the risotto in a sealed container for up to 1 month. Thaw overnight in the fridge and expect to reheat gently with extra broth to restore creaminess.

Reheating

To reheat, warm the risotto slowly over low heat, stirring often. Add a little broth, cream, or milk gradually to loosen the rice and revive its creamy texture. Avoid overheating, which can cause the cheese to separate or become rubbery. The goal is to regain that luscious, just-cooked feel.

FAQs

Can I use other types of cheese instead of mozzarella?

Absolutely! While mozzarella offers mellow creaminess and melt, you can experiment with fontina or burrata for a similar effect. For a stronger flavor, try mixing in some grated Pecorino Romano alongside the Parmesan.

Is it possible to make this risotto vegetarian?

Yes! Simply use vegetable broth instead of chicken broth. The flavor from the tomatoes, herbs, and roasted peppers will still create a satisfying and delicious Tomato Mozzarella Risotto.

How do I know when my risotto is done?

The perfect risotto should be tender but still have a slight bite in the center, often called al dente. It should be creamy enough to spread slowly on a plate but not runny. If you can stand a spoon up in it momentarily, you’ve nailed the texture.

Can I prepare any steps ahead of time?

You can prepare all your chopped vegetables and measure out dry ingredients in advance. The risotto itself is best cooked fresh since it requires gradual broth absorption and stirring to develop creaminess.

What wine pairs well with Tomato Mozzarella Risotto?

A crisp, lightly acidic white like Pinot Grigio or Vermentino cuts through the creamy richness while complementing the tomato’s bright flavor. For red lovers, a light-bodied Chianti works beautifully.

Final Thoughts

I can’t encourage you enough to try this Tomato Mozzarella Risotto—it’s one of those dishes that feels both homey and special at the same time. With its vibrant tomato brightness, melty mozzarella pockets, and creamy, indulgent rice, it’s a true crowd-pleaser that’s surprisingly simple to make. Give it a go and watch it become a fast favorite in your dinner rotation!

Tomato Mozzarella Risotto Recipe

★★★★★

5 from 17 reviews

Author: Mariam
Total Time: 35 minutes

Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Tomato Mozzarella Risotto is a creamy, comforting Italian classic with a vibrant tomato twist. Creamy Arborio rice is cooked slowly with aromatic shallots, garlic, and a medley of Italian herbs, enriched with tomato paste and puréed tomatoes, then finished with fresh mozzarella, cherry tomatoes, roasted bell peppers, and fragrant basil for a rich, luscious meal perfect for any occasion.

Instructions

Prep Ingredients: Mince the garlic, finely chop the shallot, halve the cherry tomatoes, and chop the roasted bell peppers. Have all ingredients ready before starting the cooking process.
Sauté Aromatics: Heat olive oil and 1 tablespoon of butter in a large high-sided skillet or Dutch oven over medium heat. Add the chopped shallot and garlic, sautéing until fragrant, about 2 minutes. Stir in salt, black pepper, dried basil, oregano, and crushed red pepper flakes.

Add Tomato Paste and Rice: Stir in the tomato paste until fully incorporated. Add the risotto rice and cook for about 1 minute to toast the rice slightly.
Simmer with Broth: Pour in ½ cup of the warm chicken broth at a time, stirring frequently, allowing the liquid to be almost fully absorbed before adding more. Continue this process for about 15 minutes until the rice is nearly al dente. You may not need to use all the broth.
Add Tomatoes and Peppers: Stir in the puréed tomatoes, halved cherry tomatoes, and roasted bell peppers. Simmer for an additional 5 minutes, adding more broth if needed to maintain a slow flowing consistency.

Prepare Cheese and Herbs: While the risotto simmers, chop the fresh basil and mozzarella ball ready for the final step.
Finish Risotto: Remove the risotto from heat and stir in the heavy cream, grated Parmesan, and remaining butter. Add the chopped fresh basil and mozzarella. Season with additional black pepper and red pepper flakes as desired. Taste and adjust salt accordingly.
Rest and Serve: Cover the risotto and let it stand for 3-5 minutes to allow flavors to meld. Serve immediately while hot and enjoy this creamy, cheesy tomato risotto.

Notes

Use warm broth to ensure the risotto cooks evenly without cooling the rice.
You can substitute vegetable broth to make the dish vegetarian.
For a spicier risotto, increase crushed red pepper flakes to taste.

Stir the risotto gently but consistently to release the rice’s natural starch, creating a creamy texture.
If you prefer a lighter dish, substitute heavy cream with half-and-half or omit it entirely.

Prep Time: 10 minutes

Cook Time: 25 minutes
Category: Main Course
Method: Sautéing, Simmering

Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 370 kcal

Sugar: 5 g
Sodium: 600 mg
Fat: 14 g

Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0.1 g

Carbohydrates: 45 g
Fiber: 3 g
Protein: 12 g

Cholesterol: 38 mg

Keywords: tomato risotto, mozzarella risotto, Italian risotto, creamy risotto, vegetarian risotto