Risotto with Fresh Mozzarella, Tomatoes, and Basil

Oxmoor House
The highlight of this microwave risotto is the fresh mozzarella. Try not to over-stir when adding the mozzarella, or the cheese will melt too much.
8 servings (serving size: 1/2 cup)


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3/4 cup chopped onion
2 garlic cloves, minced
2 teaspoons butter
Cooking spray
4 cups organic vegetable broth (such as Swanson Certified Organic)
1 cup dry Arborio rice
1/2 cup dry white wine
1 pint grape tomatoes, halved
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 cup (1/4-inch) diced fresh mozzarella cheese


Prep: 9 Minutes
Cook: 26 Minutes

1. Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray. Microwave, uncovered, at HIGH 2 minutes or until tender. Set aside.

2. Microwave broth in a glass bowl at HIGH 4 minutes or until hot. Stir rice and hot broth into onion mixture; microwave, uncovered, at HIGH 10 minutes. Stir in wine; microwave at HIGH an additional 10 minutes or until liquid is almost absorbed, stirring twice. Stir in tomatoes, basil, and salt. Gently fold in cheese.

Created date

October 2009

Nutritional Information

Calories 120
Caloriesfromfat 10 %
Fat 1.3 g
Satfat 0.6 g
Protein 3.3 g
Carbohydrate 24.2 g
Fiber 1.7 g
Cholesterol 3 mg
Iron 0.3 mg
Sodium 470 mg
Calcium 36 mg