Caprese Risotto

Why you'll love  this recipe:

- A great summer dish - Can be eaten on its own or as a side dish - Feels fancy but it's easier than you think!

For this recipe you will need: olive oil, tomatoes, garlic, wine, mozzarella, parmesan, butter, onion, balsamic glaze, basil, stock, & arborio rice.

Preheat oven to 350°F (175 C). Line a baking sheet with parchment paper and toss tomatoes with oil, salt, & pepper.


Roast tomatoes for about 45 minutes, until soft and blistered. While they are roasting, heat up broth to a low simmer in a  small pot.


In a saucepan over medium-low heat, add olive oil & sauté onions  until translucent. Add in garlic & cook while stirring until fragrant.


Deglaze with white wine, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.


Add in the dry risotto & lightly toast in the pan. Turn heat to low. Add in broth to saucepan ½ cup at a time. Cook until liquid has absorbed before adding the next ½ cup of broth.


When all the liquid has been absorbed, stir in parmesan cheese and butter. Mix until combined. Do a final taste, adding salt & pepper as needed.


Top with roasted tomatoes, mozzarella balls, basil, and a drizzle of balsamic reduction. Serve as a stand-alone or a side dish and enjoy!


This recipe pairs perfectly with juicy chicken breasts. For all the tips on how to achieve the juiciest chicken breasts every time, click below!

If you liked this recipe, try this Braised Short Rib Risotto with Mushrooms.Savory mushrooms with juicy and tender fall off the bone short ribs, on top of creamy parmesan risotto.

Lauren shares Cajun cuisine and impressive homemade recipes. She loves teaching people how to make the good stuff, from scratch.