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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Heat the chicken or vegetable stock in a small saucepan over low heat and keep it warm while you prepare the risotto.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat the olive oil and butter over medium heat.

Step 3

Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

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.

Step 6

Pour in the white wine and stir constantly until the wine has evaporated completely.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Season the risotto with salt and black pepper to taste. Add lemon zest for an optional bright and zesty finish.

Step 12

Serve the risotto immediately in warm bowls, garnished with additional basil leaves and grated Parmesan if desired.

Nutrition Facts

Serving size	(2327.2g)

Amount per serving	% Daily Value*
Calories	2032.6

Total Fat 116.4g	0%
Saturated Fat 59.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 264.0mg	0%
Sodium 7393.6mg	0%
Total Carbohydrate 133.1g	0%
Dietary Fiber 12.9g	0%
Total Sugars 24.2g
Protein 89.1g	0%

Vitamin D 0IU	0%
Calcium 2058.4mg	0%
Iron 10.3mg	0%
Potassium 1730.4mg	0%

*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.

Source of Calories

Fat: 54.1%

Protein: 18.4%

Carbs: 27.5%