This was tasty but not my favorite. I'm new at making risotto (this was actually my 3rd time making risotto) and it took forever for the rice to get tender; a lot longer than 22 minutes. I'm not sure if it was because my stove eye was not hot enough, which could have been the case. The flavor of the risotto, I enjoyed somewhat. I didn't have fresh basil so I used dry (about 1 1/2 tbs) and it was okay, but not a delicious as if I used fresh, so that was my bad. I might try it again using fresh basil in the future, but for right now, until I get really familiar in how to make risotto, I'll stick with my basic Parmesan risotto recipe.
Tomato and Mozzarella Risotto
More From Cooking Light
Total: 27 Minutes
- Calories: 362
- Fat: 11.5g
- Saturated fat: 4.5g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 0.6g
- Protein: 8.8g
- Carbohydrate: 57.5g
- Fiber: 4.4g
- Cholesterol: 19mg
- Iron: 1.4mg
- Sodium: 599mg
- Calcium: 113mg
- 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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