Tomato and mozzarella risotto

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Risotto al pomodoro e mozzarella

4.48 from 67 ratings
A delicious risotto with fine mozzarella and tomato sauce!
Difficulty: easy
Cost: low
Calories: 401kcal
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Difficulty: easy
Cost: low
Calories: 401kcal
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Amount
4
servings

Ingredients list

Equipment

Cooking pot

Directions

  • Peel and finely chop the onion. Heat some olive oil in a large saucepan and sauté the onion in it over a gentle heat until translucent.
  • Add the rice and stir-fry lightly for 1 minute. Add the strained tomatoes and mix everything thoroughly.
  • Now add a ladle of vegetable broth and reduce the heat. Simmer until all the liquid has been absorbed.
  • Then keep adding a little broth and stir constantly. Once the broth is almost completely absorbed, repeat the process. This should take about 20 minutes in total. The rice should be tender but still somewhat firm to the bite.
  • Then remove the pot from the heat. Cut the mozzarella into small cubes and add to the risotto. Add a dash of olive oil, a pinch of marjoram and salt. Mix everything thoroughly until the mozzarella is completely melted.
  • Put the risotto in bowls or deep plates, garnish with basil and enjoy hot.
    Buon appetito!
Calories: 401kcal (20%)Carbohydrates: 89g (30%)Protein: 8g (16%)Fat: 1g (2%)Saturated fatty acids: 1g (5%)Cholesterol: 1mg

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Product recommendation for this recipe

Principato – Arborio rice

An icon of quality Italian rice, with a larger grain than other varieties and a high starch content. The tasty flavor is due to its easily absorbed carbohydrates and noble proteins.