Description

This creamy Tomato Mozzarella Risotto combines tender Arborio rice simmered with tomato purée, cherry tomatoes, and roasted bell peppers, finished with fresh mozzarella and Parmesan for a rich, comforting meal perfect for any occasion.

Ingredients

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Main 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
1/2 tsp crushed red pepper flakes
1 tbsp tomato paste
10.5 ounces risotto rice (Carnaroli or Arborio)
4 cups warm chicken broth (or vegetable broth)
3/4 cup puréed tomatoes
9 ounces cherry tomatoes (halved)
5 ounces roasted bell peppers
1/4 cup heavy cream
1 ounce grated Parmesan
1 mozzarella ball (chopped)
2 tbsp chopped fresh basil leaves

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Instructions

dicing Get all the prep done before you start cooking: mince the garlic, finely chop the shallot, cut the cherry tomatoes in half and chop the roasted bell peppers.
sautéing Heat oil and 1 tablespoon butter in a a large high-sided skillet or a Dutch oven over medium. Add shallot and garlic, cook until fragrant, for 2 minutes. Stir in salt, black pepper, oregano, dried basil and red pepper flakes. Add tomato paste, stir until incorporated. Add rice, cook for 1 minute.
simmering Pour in ½ cup chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next cup. Cook until the rice is almost al dente, about 15 minutes. It’s possible that you don’t need to use up all of the broth.
cooking Add puréed tomatoes, cherry tomatoes and roasted peppers, simmer 5 minutes more, or until the risotto is ready. If needed, add more broth, risotto should flow slowly. If you can stand a spoon up in it, this means it needs more broth.
chopping In the meantime, chop the basil and mozzarella.
stirring When ready, stir in cream, parmesan and butter. Add basil and mozzarella. Season with black pepper and some extra red pepper flakes. Now taste and adjust salt.
resting Cover, let stand for 3-5 minutes. Serve immediately. Enjoy!

Notes

Let the risotto stand covered for 3-5 minutes before serving to enhance texture and flavors.
Adjust seasoning at the end to your taste, especially salt, black pepper, and red pepper flakes.
If risotto is too thick to easily stir, add more broth as needed to achieve a slow flow consistency.