Fresh Tomato Basil Risotto with Mozzarella

Lynnda Cloutier


The flavors of summer, in a great rice dish. Source: Unknown

★★★★★ 1 vote


1 1/2 cups diced plum tomatoes
2 tbsp. chopped fresh basil
1 tbsp. olive oil
1/2 tsp. salt
1 clove garlic, crushed
4 cans low sodium chicken broth, 10.5 oz. each
2 tsp. olive oil
1/2 cup finely chopped onion
1 1/2 cups arborio or other short grain rice, uncooked
1/3 cup dry white wine
1/2 cup (2 oz) diced part skim mozzarella cheese
1/2 tsp. freshly ground pepper
2 tbsp. grated parmesan cheese.


1Mix first 5 ingredients; stir well and set aside. Bring broth to a simmer in medium pan Don't boil. Keep warm over low heat. Heat 2 tsp. oil in large pan over medium high heat. Add onion; sauté 3 minutes. Add rice; cook, stirring constantly, 1 minute.
2Add wine; Cook, stirring constantly, 1 minute or til liquid is nearly absorbed. Add warm broth, 1/2 cup at a time, stirring constantly til each addition is absorbed before adding the next (about 20 minutes total). Add tomato mixture; cook, stirring constantly, 2 minutes. Remove from heat and stir in mozzarella and pepper. Sprinkle each serving with Parmesan cheese. Makes 6 servings.

About this Recipe

Course/Dish: Rice Sides