Tomato and Mozzarella Risotto
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Source: https://recipheon.com/en/recipes/main-dishes/tomato-and-mozzarella-risotto
About this recipe
Tomato and mozzarella risotto is a creamy main dish made with Arborio rice, juicy tomatoes, and lightly melted cheese. Gradually cooking the rice in broth creates a naturally velvety base without the need for a heavy sauce. It is best to add the tomatoes toward the end so they release some juice but remain distinct in the dish. Mozzarella mellows the tomato flavor and gives the risotto a soft, milky finish. Serve it immediately after cooking, while it is still loose, creamy, and hot.
Ingredients
Servings: 4
250 g Arborio rice
300 g tomatoes
80 g mozzarella
700 ml broth
1 onion
1 tablespoon olive oil (about 12 g)
Steps
Heat the olive oil in a skillet. Cook the onion until translucent, add the Arborio rice, and stir for 1–2 minutes to prepare the grains for gradually adding the broth.
Add the broth to the rice in batches and cook until the grains are tender before adding the tomatoes, which will release their juice.
Add the tomatoes toward the end of cooking so they release their juice but remain clearly noticeable.
Stir in the mozzarella at the end and remove the risotto from the heat.
Serve when the mozzarella is slightly stretchy and the tomatoes are still noticeable among the rice grains.
Estimated nutrition
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