Caprese Risotto
Ingredients
The risotto
-
1
cup
RiceSelect® Arborio Rice
-
3
cups
vegetable stock
-
⅓
cup
dry white wine
-
2
tbsp
unsalted butter
-
1
small
shallot, finely chopped
-
3
cloves
garlic, minced
-
to taste
salt
-
to taste
freshly cracked pepper
-
2
tbsp
olive oil
The toppings
-
2
cups
cherry tomatoes
-
to taste
fresh mozzarella, torn into pieces
-
to taste
fresh basil or basil pesto
-
to taste
balsamic vinegar
Instructions
- Heat vegetable stock in a saucepan over low heat to keep warm.
- Preheat the oven to 350°F and toss cherry tomatoes with olive oil, salt, and pepper; roast for about 30 minutes.
- In a large sauté pan, heat olive oil over medium heat and cook shallots until tender.
- Add minced garlic and cook until fragrant.
- Stir in the Arborio rice and toast for 2-3 minutes.
- Pour in white wine and cook until absorbed.
- Add warm vegetable stock one ladle at a time, stirring constantly for about 30 minutes until creamy.
- Season the risotto with salt and pepper, then stir in butter.
- Top with mozzarella, roasted tomatoes, and basil; drizzle with balsamic vinegar.
- Serve hot and enjoy!
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
55g
Total protein
12g
Sodium
500mg
Cholesterol
30mg
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