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Bright and creamy caprese risotto has roasted tomatoes, basil, fresh mozzarella balls, and a drizzle of balsamic glaze over rich parmesan risotto. This dish is decadent without being too heavy. I love the bright flavors of the roasted tomatoes, fresh basil, and tangy balsamic glaze.
Why you'll love this recipe
- Homemade risotto feels like a really fancy dish, but it’s easier to make than you think!
- A great summer dish, and a fun way to use up your fresh basil and garden tomatoes.
- Can be eaten on its own, or used as a side dish.
Jump to:
What is caprese?
Caprese is a simple Italian salad made from fresh tomatoes, fresh mozzarella, fresh basil, and topped with olive oil and salt. It is also commonly served with a drizzle of balsamic reduction.
It’s a popular dish in summer since it requires fresh ingredients from the garden, and tomatoes and basil are in peak season in the late summer. There are lots of variations of this, and its common to see caprese sandwiches, pizza, and pasta.
Equipment needed
My kitchen favorites
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Ingredients & Substitutions
Cherry tomatoes - I leave them whole to roast. You can substitute for larger tomatoes, like plum or roma tomatoes. Cut plum tomatoes in half and roma tomatoes in quarters.
Yellow onion - You will need about ½ of a large onion. You can also substitute for 2 small or 1 large shallot.
Dry white wine - Use something you would drink. I like sauvignon blanc. You can also use chardonnay or pinot grigio, as long as they are not too sweet.
Arborio rice - This is a special short grain rice, specifically for making risotto. You can not substitute for regular rice.
Vegetable broth - You will need 6-7 cups of stock. You can substitute for chicken broth.
Parmesan cheese - To me there really is no substitute for authentic Parmigiano Reggiano. It’s salty flavor and tiny crystals make it unmatched in flavor and quality.
PRO TIP: It's better to measure parmesan cheese by weight (with a kitchen scale) rather than volume. One ounce of finely grated parmesan cheese should yield around 1 cup, whereas one ounce of coarsely ground or grated parmesan cheese would only yield about ¼ cup, so the final volume does not equal weight.
Butter - I almost exclusively use unsalted european style butter in my recipes.
Fresh mozzarella balls - If you can't find the small mozzarella balls, you can cut up a larger piece of fresh mozzarella. I found the ones used in these photos at Trader’s Joes. Note, fresh mozzarella is different from low-moisture mozzarella that you would find in block form.
Balsamic glaze - The classic combo of tomatoes, basil, mozzarella, and balsamic glaze is a classic for a reason (see a twist on this in burrata caprese salad). This sweet and intense balsamic glaze brings the dish together. You can buy store bought, or make your own balsamic glaze with this tutorial. It’s super easy to make!
Fresh basil - You definitely want fresh basil here and not dried. Chiffonade cut by stacking a few leaves together and gentle rolling them in a cylinder, then making thin cuts to form strips. You can also tear the basil leaves for topping.
See the recipe card below for full list of ingredients and measurements.
Step by step instructions
First prep and measure out all your ingredients. Preheat the oven to 350°F (175 C).
Toss tomatoes with oil, salt, and pepper, and roast on a parchment lined baking sheet for about 45 minutes, until soft and blistered.
While the tomatoes are roasting, heat up the broth to a low simmer in a small pot.
PRO TIP: Always heat your broth before adding it to the risotto. This helps the risotto cook faster and more evenly.
Sauté onions and garlic, then deglaze with white wine, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.
Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.
Turn heat to low. Add in broth to the saucepan ½ cup at a time, stirring frequently. Cook until liquid has absorbed before adding the next ½ cup of broth. Each ½ cup should take about 3-5 minutes to absorb, about 45-60 minutes total. Total time will also depend on how much broth you are adding. Adjust your heat if it is going too quickly or slowly.
PRO TIP: You don’t have to stir risotto constantly, but it should be stirred frequently, about every 1-2 minutes.
PRO TIP: The final texture of risotto should be slightly chewy, not mushy. It should be creamy, slightly runny, and spread out when plated. I however like my risotto thicker, so I reduce it a little more.
By the time your risotto is finishing up, the roasted tomatoes should be finished.
When all the liquid has been absorbed and risotto is cooked to the appropriate texture, stir in parmesan cheese and butter. Mix until combined. Do a final taste and add salt and pepper as needed.
To serve top with roasted tomatoes, mozzarella balls, basil, and a drizzle of balsamic reduction. Add a glass of wine, like the sauvignon blanc you used in the recipe!
If you want to add a protein, try serving with juicy chicken breasts, or grilled shrimp.
If you're looking for more delicious risotto dishes, try Braised Short Rib Risotto with Mushrooms.
Serving suggestions
This caprese risotto would be great as a stand alone main dish or a side dish.
Serve it with a main protein like grilled chicken, shrimp, or a steak.
Burrata Bruschetta Recipe with Roasted Tomatoes would work well as an appetizer for this dish.
You can also serve it with salad greens and a light vinaigrette dressing.
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Troubleshooting
Risotto is still crunchy: Add more broth and cook longer, while stirring, until risotto softens up.
Risotto is too runny: Allow the risotto to simmer for a few more minutes while stirring.
Risotto is too thick: Add more broth and stir to combine.
Risotto is too mushy: There isn't a way to fix this. Next time try stirring less often and cooking slightly faster.
Storage & Reheating
How to store leftovers: Store leftovers in an airtight container for 3-4 days in the refrigerator.
How to freeze: I don’t recommend freezing this recipe.
How to reheat: You can reheat this in the microwave, without the mozzarella. I prefer heating risotto in a skillet with more broth to help loosen it up.
Frequently Asked Questions
I don’t recommend making this in advance, as risotto is better when eaten freshly made.
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Caprese Risotto
Equipment
- Microplane
- food scale
- Garlic press
- Measuring cups
- Measuring spoons
- Large saucepan
- Wooden spoon
Ingredients
Roasted tomatoes
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
Risotto
- 1 tablespoon olive oil
- 1 cup yellow onion diced (about ½ large onion)
- 2 clove garlic minced
- ½ cup dry white wine like sauvignon blanc
- 1.5 cup arborio rice
- 6-7 cups vegetable stock or broth
- 2 ounces parmesan cheese freshly and finely grated (about 2 cups when finely grated)
- 1 tablespoon butter
- 8 ounces fresh mozzarella balls
- ¼ cup balsamic glaze
- fresh basil chiffonade cut or torn
Instructions
- ROAST: Preheat oven to 350°F (175 C). Toss tomatoes with oil, salt, and pepper, and roast on a parchment lined baking sheet for about 45 minutes, until soft and blistered.
- SIMMER: Heat up broth to a low simmer in a small pot.
- SAUTÉ: In a saucepan heated over medium-low heat, add olive oil and sauté onions for about 5 minutes, until translucent. Add in garlic and cook while stirring until fragrant, about 1 minute.
- DEGLAZE: Deglaze with white wine, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.
- TOAST: Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.
- POUR AND STIR: Turn heat to low. Add in broth to saucepan ½ cup at a time, stirring frequently. Cook until liquid has absorbed before adding the next ½ cup of broth. Each ½ cup should take about 5 minutes to absorb, about 45-60 minutes total. Adjust your heat if it is going too quickly or slowly.
- FINISH: When all the liquid has been absorbed, stir in parmesan cheese and butter. Mix until combined. Do a final taste and add salt and pepper as needed. Top with roasted tomatoes, mozzarella balls, basil, and a drizzle of balsamic reduction.
Notes
- The final texture of risotto should be slightly chewy, not mushy. It should be creamy, slightly runny, and spread out when plated. I however like my risotto thicker, so I reduce it a little more.
- How to store leftovers: Store leftovers in an airtight container for 3-4 days in the refrigerator.
- How to freeze: I don’t recommend freezing this recipe.
- How to reheat: You can reheat this in the microwave, without the mozzarella. I prefer heating risotto in a skillet with more broth to help loosen it up.
- Risotto is still crunchy: Add more broth and cook longer, while stirring, until risotto softens up.
- Risotto is too runny: Allow the risotto to simmer for a few more minutes while stirring.
- Risotto is too thick: Add more broth and stir to combine.
- Risotto is too mushy: There isn't a way to fix this. Next time try stirring less often and cooking slightly faster.
Nutrition
About me
Hey good lookin', what ya got cookin'? I'm Lauren and I love to teach you how to make the good stuff, from scratch! I use fresh quality ingredients to create impressive but approachable restaurant worthy recipes.
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