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Tomato Mozzarella Risotto Recipe

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This Tomato Mozzarella Risotto is a creamy and flavorful Italian-inspired dish that combines the richness of roasted bell peppers, fresh mozzarella, and ripe cherry tomatoes with the comforting texture of Arborio rice. Perfectly seasoned with garlic, shallots, and herbs, this risotto is a decadent yet accessible meal that takes about 45 minutes to prepare and serves 4 people.

Ingredients

Base 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
  • 1 tbsp tomato paste

Rice and Broth

  • 10.5 ounces risotto rice (Carnaroli or Arborio)
  • 4 cups warm chicken broth (or vegetable broth)

Tomatoes and Peppers

  • ¾ cup puréed tomatoes
  • 9 ounces cherry tomatoes (halved)
  • 5 ounces roasted bell peppers (chopped)

Dairy and Cheese

  • ¼ cup heavy cream
  • 1 ounce grated Parmesan
  • 1 mozzarella ball (chopped)

Fresh Herbs

  • 2 tbsp chopped fresh basil leaves

Instructions

  1. Prep Ingredients: Mince the garlic, finely chop the shallot, halve the cherry tomatoes, and chop the roasted bell peppers. Having everything ready before starting helps ensure smooth cooking.
  2. Sauté Aromatics: Heat olive oil and 1 tablespoon of butter in a large high-sided skillet or Dutch oven over medium heat. Add the shallot and garlic and cook for about 2 minutes until fragrant but not browned. Stir in salt, black pepper, oregano, dried basil, and crushed red pepper flakes.
  3. Add Tomato Paste and Rice: Incorporate the tomato paste into the mixture and stir until combined. Add the risotto rice and cook for about 1 minute, stirring constantly to coat the rice in the flavorful base.
  4. Simmer with Broth: Gradually pour in ½ cup of warm chicken broth at a time, stirring frequently. Wait until the broth has been nearly absorbed before adding the next ½ cup. Continue this process until the rice is almost al dente, about 15 minutes. You may not need to use all the broth.
  5. Add Tomatoes and Peppers: Stir in the puréed tomatoes, halved cherry tomatoes, and roasted bell peppers. Simmer for an additional 5 minutes until the risotto is creamy and rice is tender. Add more broth if needed—the risotto should flow slowly and be soft enough that a spoon can stand upright in it.
  6. Prepare Cheese and Herbs: While the risotto simmers, chop the fresh basil leaves and mozzarella ball to have them ready for folding in.
  7. Finish Risotto: Stir in the remaining 1 tablespoon of butter, heavy cream, grated Parmesan, basil, and chopped mozzarella. Season with extra black pepper and a pinch of crushed red pepper flakes. Taste and adjust salt as needed.
  8. Rest and Serve: Cover the risotto and let it rest for 3-5 minutes. This helps the flavors to meld and the texture to perfect. Serve immediately and enjoy the creamy, flavorful dish.

Notes

  • Use warm broth to help the rice cook evenly and absorb liquid properly.
  • If you prefer a vegetarian version, substitute chicken broth with vegetable broth.
  • Stir continuously while adding broth to develop the creamy texture characteristic of risotto.
  • If risotto becomes too thick, add a little extra broth or water to loosen it before serving.
  • Feel free to adjust the level of crushed red pepper flakes to suit your spice preference.
  • Fresh mozzarella adds a delightful creaminess; you can substitute with burrata or omit for a dairy-free option.

Find it online: https://yumntasty.com/tomato-mozzarella-risotto-recipe/