Creamy Caprese Risotto
Creamy Caprese Risotto is a simple risotto recipe made with creamy arborio rice, juicy tomatoes, pesto, and mozzarella cheese.
Ingredients
- 1 cup Arborio Rice
- 1/2 Yellow Onion Finely diced
- 4 cloves Garlic minced
- 2 Roma Tomatoes chopped
- 10 oz Grape Tomatoes
- 3 tbsp Pesto
- 1 tbsp Butter
- 1/4 cup White Wine sauvignon blanc
- 4 cups Chicken Broth
- 1 cup Parmesan Cheese shredded
- 6 oz Mozzarella Pearls Ciliegine
- 5 leaves Basil
- 1/4 tsp Sea Salt plus more to taste
- Balsamic Glaze optional
Instructions
- Add butter to a large saute pan over medium heat. Once the butter is melted, add the diced onion and cook for 7 minutes before adding the garlic. Stir and cook until the onion becomes translucent.
- Add the rice, 1/4 tsp sea salt, and diced roma tomatoes to the pan. Stir to mix it with the onions and garlic. Add the wine and two cups of the broth and cook on medium heat until liquid is almost evaporated. Give this a good stir every couple of minutes.
- Once the liquid is almost gone, add in your grape tomatoes and 1.5 tbsp of pesto, and another cup of broth. You should always wait until the broth has cooked into the rice before you add an additional cup of broth. You should see that the dish is becoming very creamy. Give it a good stir every few minutes.
- After you add your 4th cup of broth, add in your mozzarella cheese.
- Once the fourth cup of broth has evaporated, the risotto should be fully cooked. The risotto should be soft and creamy, but not watery. If you think the risotto is hard, add a little water (1/4 cup), stir, and cook it for an additional 5 minutes or until it has cooked into the rice.
- Remove it from the heat and stir in the parmesan cheese and fresh basil. Then, taste it and add a little salt or pepper to taste. I like to save some of the cheese to use as a topping when I plate the recipe.
- Before serving I add in a little bit more pesto, parmesan cheese, and top with a balsamic glaze.