Tomato and Mozzarella Risotto

Tomato and Mozzarella RisottoRecipe
Photo: Johnny Autry; Styling: Cindy Barr


Serves 4
Total time: 27 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 27 Minutes
Total: 27 Minutes

Nutritional Information

Calories 362
Fat 11.5 g
Satfat 4.5 g
Monofat 4.1 g
Polyfat 0.6 g
Protein 8.8 g
Carbohydrate 57.5 g
Fiber 4.4 g
Cholesterol 19 mg
Iron 1.4 mg
Sodium 599 mg
Calcium 113 mg


3 1/4 cups organic vegetable broth
1 tablespoon unsalted butter
1/2 cup finely chopped onion
1 tablespoon minced fresh garlic
1 1/4 cups uncooked Arborio rice
3/4 cup canned crushed tomatoes
2 ounces chopped fresh mozzarella cheese (about 1/2 cup)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 cups torn fresh baby spinach
1/4 cup finely chopped fresh basil
4 teaspoons extra-virgin olive oil, divided


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

2. Melt butter in a large saucepan over medium heat. Add onion and garlic to pan; sauté 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly. 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. 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. Add cheese, pepper, and salt to rice mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach, and basil. Place 1 cup risotto in each of 4 shallow bowls. Drizzle 1 teaspoon oil over each serving.


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