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A bowl of risotto with roasted tomatoes, mozzarella balls, basil and balsamic glaze.

Caprese Risotto

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. 
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course, Side Dish
Cuisine American
Servings 4 servings
Calories 688 kcal

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.
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.

Nutrition

Sodium: 2032mgCalcium: 485mgVitamin C: 30mgVitamin A: 1912IUSugar: 12gFiber: 4gPotassium: 458mgCholesterol: 62mgCalories: 688kcalTrans Fat: 1gMonounsaturated Fat: 11gPolyunsaturated Fat: 2gSaturated Fat: 13gFat: 27gProtein: 24gCarbohydrates: 82gIron: 5mg
Keyword caprese, risotto
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