Tomato and Mozzarella Risotto

Name: Tomato and Mozzarella Risotto
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 296 milliliters uncooked Arborio rice; 473 milliliters torn fresh baby spinach; 0 teaspoons freshly ground black pepper; 177 milliliters canned crushed tomatoes; 59 milliliters finely chopped fresh basil; 118 milliliters ounces chopped fresh mozzarella cheese (about; 1 Tbsp minced fresh garlic; 0 teaspoons kosher salt; 4 teaspoons extra-virgin olive oil, divided; 118 milliliters finely chopped onion; 1 Tbsp unsalted butter; 769 milliliters organic vegetable broth

You can never have too many Mediterranean recipes, so give Tomato and Mozzarella Risotto a try. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 9g of protein, 11g of fat, and a total of 365 calories. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up basil, olive oil, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 27 minutes.

Instructions

Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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Vegetable Broth

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Sauce Pan

Melt butter in a large saucepan over medium heat.

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Butter

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Sauce Pan

Add onion and garlic to pan; saut 2 minutes or until onion is tender, stirring frequently.

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Garlic

Onion

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Frying Pan

Add rice to pan; cook for 1 minute, stirring constantly.

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Rice

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Frying Pan

Add 1/2 cup broth to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup broth.

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Broth

Rice

Add remaining broth, 1/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in tomatoes; cook for 1 minute.

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Tomato