Risotto with Fresh Mozzarella, Tomatoes, and Basil

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 10%
  • Fat: 1.3g
  • Saturated fat: 0.6g
  • Protein: 3.3g
  • Carbohydrate: 24.2g
  • Fiber: 1.7g
  • Cholesterol: 3mg
  • Iron: 0.3mg
  • Sodium: 470mg
  • Calcium: 36mg

Ingredients

  • 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

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Risotto with Fresh Mozzarella, Tomatoes, and Basil Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy