Risotto with Fresh Mozzarella Grape Tomatoes and Basil
Indulge in the comforting elegance of Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil—a delightful blend of creamy Arborio rice, vibrant grape tomatoes, and the delicate melt of fresh mozzarella. This dish is infused with the aromatic warmth of garlic and onions, finished with Parmesan and a touch of lemon zest for a bright, zesty twist. The classic risotto technique demands your attention, as warm stock is slowly incorporated to create a rich, velvety texture. Perfect for weeknight dinners or special occasions, this recipe captures the essence of Italian flavors, brought to life with fresh basil for a fragrant, herbal finish. Serve it steaming hot, adorned with extra Parmesan and basil, for a restaurant-quality meal in the comfort of your home.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4.5 cups chicken or vegetable stock, warm
- 1.5 cups grape tomatoes, halved
- 8 ounces fresh mozzarella, cubed
- 0.5 cups basil leaves, roughly chopped
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon lemon zest (optional)
Instructions
Heat the chicken or vegetable stock in a small saucepan over low heat and keep it warm while you prepare the risotto.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and butter over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the arborio rice to the skillet and stir well to coat the grains with the oil and butter. Cook for 2-3 minutes, toasting the rice lightly.
Pour in the white wine and stir constantly until the wine has evaporated completely.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, to the rice. Stir frequently to allow the rice to absorb the liquid before adding more stock.
Continue this process of adding stock and stirring for about 18-20 minutes until the rice is creamy and cooked al dente (tender but with a slight bite). You may not need all the stock, or you may need a little extra.
Once the rice has reached the desired texture, stir in the halved grape tomatoes and cook for 2-3 minutes until they are warmed through but still fresh and juicy.
Remove the skillet from the heat and gently fold in the cubed mozzarella, chopped basil, and Parmesan cheese. Stir until the cheese begins to melt and create a creamy consistency.
Season the risotto with salt and black pepper to taste. Add lemon zest for an optional bright and zesty finish.
Serve the risotto immediately in warm bowls, garnished with additional basil leaves and grated Parmesan if desired.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 7394 mg | 321% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 24.2 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2058 mg | 158% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
