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.
Ingredients
Scale
Base Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter (divided)
- 1 shallot (finely chopped)
- 2 large garlic cloves (minced)
Spices and Herbs
- 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
Tomato Ingredients
- 1 tbsp tomato paste
- ¾ cup puréed tomatoes
- 9 ounces cherry tomatoes (halved)
- 5 ounces roasted bell peppers (chopped)
Rice and Broth
- 10.5 ounces risotto rice (Carnaroli or Arborio)
- 4 cups warm chicken broth (or vegetable broth)
Finishing Ingredients
- ¼ cup heavy cream
- 1 ounce grated Parmesan cheese
- 1 mozzarella ball (chopped)
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
