Recipe: Tomato and Mozzarella Risotto

Tomato and Mozzarella Risotto – makes 4 servings

Tomato and Mozzarella Risotto


– 3.25 cups vegetable broth

– 1 tbsp unsalted butter

– 1/2 cup finely chopped onion

– 1 tbsp minced fresh garlic

– 1.25 cups uncooked Arborio rice

– 3/4 cup canned crushed tomatoes

– 2 oz chopped fresh mozzarella cheese

– 1/4 tsp freshly ground black pepper

– 1/8 tsp kosher salt

– 2 cups torn fresh baby spinach

– 2 tsp dried basil

– Bring vegetable broth to a simmer (do not boil).

– Melt butter in a large saucepan over medium heat.  Add onion and garlic to pan; saute 2 minutes or until onion is tender, stirring frequently.

– Add rice to pan; cook for 1 minute, stirring constantly.

– Add 1/2 cup broth to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly.  Reserve 1/3 cup broth.  Add remaining broth 1/4 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next.

– Stir in the tomatoes; cook for one minute.  Add cheese, pepper and salt to rice mixture, stirring constantly until cheese melts.

– Remove from heat; stir in reserved 1/3 cup broth, spinach and basil.

adapted from Cooking Light

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