Tomato and Mozzarella Risotto

  • Jajooo Posted: 11/17/12
    Worthy of a Special Occasion

    This wasn't my favorite CL risotto, but I really liked it and will make it again. I used chicken broth instead of vegetable but that was the only modification. My husband said he would want to add more cheese next time and we probably will, but we love our mozzarella in this house.

  • Jesspatsy Posted: 09/26/12
    Worthy of a Special Occasion

    This was a very tasty, easy week-night dinner. I used chicken broth instead of vegetable, but otherwise followed the recipe. Delicious!

  • ChefAmandaLynn Posted: 10/02/12
    Worthy of a Special Occasion

    This was featured as a kid friendly recipe and I can can report my toddler loved the risotto, minus the spinach. My husband loved it too, and added precooked chicken sausage to make it a complete entree.I subbed regular shredded mozarella for the chopped fresh.

  • potterp2 Posted: 10/11/12
    Worthy of a Special Occasion

    This was easy and delicious! Followed the recipe exactly, and it turned out beautifully!

  • MMMMauskapf Posted: 11/21/12
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    Delicious! We even served it to my 9.5 month old (Removing stringy cheese b/c otherwise a choking hazard). Will add to the risotto rotation.

  • mrsnobody Posted: 06/07/13
    Worthy of a Special Occasion

    Delicious! I had a bunch of cherry tomatoes from the garden that I mixed in at the very end. Otherwise, I made it as specified in the recipe. It was wonderful.

  • LDombeck Posted: 11/02/12
    Worthy of a Special Occasion

    I love risottos and this one was really tasty. I would even add more spinach since it wilts down so much. Portion is a bit small for my hungry family, so definitely need something else to round out the meal.

  • laebrown Posted: 01/08/14
    Worthy of a Special Occasion

    This was my first time (ever!) making risotto, and I ended up making this two nights in a row. In the magazine, "Matisse" recommends using chicken broth and adding spices if you're serving this to adults and want more punch. I heeded her advice and added crushed red pepper, italian seasoning, and onion powder right before adding the rice to the pan. Also, don't over-mix the cheese if you want stringy, gooey pockets. I served this alongside some grilled chicken and broccoli to round it out (so you're not just eating starch). This was a big hit, and I would definitely make it again. :-)

  • Bngbedard Posted: 07/11/13
    Worthy of a Special Occasion

    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.

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