Caprese Risotto (Creamy Tomato Risotto with Mozzarella and Basil)
Bright and creamy caprese risotto has roasted tomatoes, basil, fresh mozzarella, and a drizzle of balsamic glaze over rich parmesan risotto. This dish is elegant and impressive, but easier to make than you think! Plus tips for making the best creamy risotto, and metric conversions!
The best caprese risotto
In Italy, authentic risotto is most commonly made with mushrooms, zucchini, or asparagus. This caprese risotto version is an adaptation of two classic Italian dishes, risotto, and caprese salad. For another delicious risotto recipe, try Braised Short Rib and Mushroom Risotto, and for more caprese flavors, try Burrata Caprese Salad.
Why you’ll love this recipe
- Easier than you think. Don’t be intimidated by the fancy name! Making risotto is easier than it sounds.
- Restaurant quality. This dish feels elegant and fancy. It makes a great date night dish or for a small dinner party.
- Perfect summer flavors. Fresh tomatoes and basil sing of summer, but this dish can be enjoyed all year round.
- Decadent without being too heavy. The creamy parmesan risotto makes a decadent dish, but it is kept light with the tomato and basil flavors.
- Main or side. This dish is filling enough to be served as the main course, but can also be used as a side dish as a part of a larger meal.
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 in the American adaptation.
When I was in Florence, Italy this summer, caprese salad was practically on every single menu. The dish was kept very simple, using fresh and high quality ingredients.
In the US, you will see the flavor combination from a caprese salad with tomatoes, mozzarella, basil, and balsamic glaze used in pizza, sandwiches, pasta, and more.
Caprese dishes are excellent in the summer since they make use of garden fresh tomatoes and basil. For a twist on the classic caprese salad, try Burrata Caprese Salad.
Ingredients & Substitutions
- Cherry tomatoes – Can substitute for larger tomatoes, like plum or roma tomatoes. Substitute for sun dried tomatoes if fresh tomatoes aren’t in seaton.
- Yellow onion – Substitute for 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 – Arborio is a special short grain rice, specifically for making risotto. You can not substitute for regular rice. I like Rice Select brand of arborio rice.
- Vegetable broth – You will need 6-7 cups of vegetable stock or broth. You can substitute for chicken broth.
- Parmesan cheese – If possible, use authentic Parmigiano Reggiano. Buy a block and grate it yourself. Avoid pre-shredded cheeses since they contain extra preservatives and anti-caking chemicals that prevent the cheese from melting smoothly.
- 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 – You can buy store bought, or make your own balsamic glaze.
- Fresh basil – You definitely want fresh basil here and not dried. Chiffonade cut by stacking a few leaves together and gently rolling them in a cylinder, then making thin cuts to form strips. You can also tear the basil leaves for topping. Swap out basil for fresh basil pesto for a tasty twist.
PRO TIP: It’s better to measure parmesan cheese by weight (with a kitchen scale) rather than volume. One ounce (or 28 grams) 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.
See the recipe card below for the complete list of ingredients and measurements.
How to make caprese risotto
STEP ONE: ROAST
Toss tomatoes with oil, salt, and pepper, and roast on a parchment lined baking sheet until soft and blistered.
STEP TWO: SAUTÉ
Sauté onions in olive oil until translucent. Add in garlic and cook while stirring until fragrant.
STEP THREE: DEGLAZE
Deglaze with white wine, scraping up any browned bits. Cook until alcohol has burned off.
STEP FOUR: TOAST
Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.
STEP FIVE: POUR AND STIR
Add in ½ cup warmed broth and stir frequently until all liquid has been absorbed.
STEP SIX: STIR SOME MORE
Continue adding ½ cup of broth at a time, stirring until all liquid has been absorbed before adding more.
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.
STEP SEVEN: FINISH
When all the liquid has been absorbed, stir in parmesan cheese and butter. Taste and add salt and pepper as needed.
STEP EIGHT: SERVE
Top with roasted tomatoes, mozzarella balls, basil, and a drizzle of balsamic reduction.
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Expert Tips for making risotto
- Use hot broth. Always heat your broth before adding it to the risotto. This helps the risotto cook faster and more evenly. It’s helpful to have the broth lightly simmering on the stove while you are making risotto for easier access.
- Stir frequently, not constantly. You don’t have to stir risotto constantly, but it should be stirred frequently, about every 1-2 minutes.
- Low and slow. Each ½ cup of stock should take about 5 minutes to absorb, about 45-60 minutes total. Adjust your heat if it is going too quickly or slowly. Allow all liquid to absorb before adding more.
- Cook to al dente. 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.
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 leftover caprese risotto in an airtight container for 3-4 days in the refrigerator. Store mozzarella and basil separately.
How to freeze: I don’t recommend freezing risotto.
How to reheat: Reheat leftovers in the microwave, without the mozzarella and basil. I prefer heating risotto in a skillet with more broth to help loosen it up.
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 like Basil Balsamic Vinaigrette.
Equipment needed
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Buy Now → Frequently Asked Questions
The secret to making a delicious creamy risotto is cooking it low and slow. Keep the heat low, and add broth in one ½ cup at a time. Don’t add more broth until the previous ½ cup has been absorbed.
Risotto is made from arborio rice, a special short grain rice specifically for making risotto.
I don’t recommend making this in advance, as risotto is better when eaten freshly made.
Risotto is finished cooking when the texture is al dente – slightly chewy but not mushy. It should be creamy, slightly runny, and spread out a little when plated.
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Caprese Risotto
Ingredients
Roasted tomatoes
- 16 ounces cherry tomatoes
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Risotto
- 1 tablespoon extra virgin olive oil
- 1 cup onion finely diced (about ½ large onion)
- 2 cloves garlic minced
- ½ cup dry white wine like sauvignon blanc
- 1 ½ cups arborio rice
- 6-7 cups vegetable broth
- 2 ounces parmesan cheese freshly and finely grated (about 2 cups when very finely grated)
- 1 tablespoon unsalted butter
- 8 ounces mozzarella balls
- ¼ cup balsamic glaze
- Fresh basil chiffonade cut or torn
Instructions
- PREP: If using larger tomatoes, cut in half or quarters. Finely dice onion and mince garlic. Freshly grate parmesan cheese.16 ounces cherry tomatoes, 1 cup onion, 2 cloves garlic, 2 ounces parmesan cheese
- ROAST: Preheat oven to 350°F. Toss tomatoes with oil, salt, and pepper, and roast on a parchment lined baking sheet for about 45 minutes, until soft and blistered.1 tablespoon extra virgin olive oil, Salt and pepper to taste
- SIMMER: Heat up broth in a small saucepan to a low simmer.6-7 cups vegetable broth
- SAUTÉ: In a large 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.1 tablespoon extra virgin olive oil
- DEGLAZE: Deglaze onions and garlic with white wine, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.½ cup dry white wine
- TOAST: Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.1 ½ cups arborio rice
- POUR AND STIR: Turn heat to low. Add in warmed 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. 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.
- FINISH: When all the liquid has been absorbed, stir in parmesan cheese and butter and mix until combined. Taste and add salt and pepper as needed. Top with roasted tomatoes, mozzarella balls, basil, and a drizzle of balsamic reduction.1 tablespoon unsalted butter, 8 ounces mozzarella balls, ¼ cup balsamic glaze, Fresh basil
Notes
- Don’t use pre-grated parmesan cheese. It’s better to measure parmesan cheese by weight (with a kitchen scale) rather than volume. One ounce (or 28 grams) of very 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.
- 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.
- How to store leftovers: Store leftover caprese risotto in an airtight container for 3-4 days in the refrigerator. Store mozzarella and basil separately.
- How to freeze: I don’t recommend freezing risotto.
- How to reheat: Reheat leftovers in the microwave, without the mozzarella and basil. I prefer heating risotto in a skillet with more broth to help loosen it up.
Equipment
- food scale
- baking sheet
- Small saucepan
- Large saucepan
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.
