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Caprese risotto topped with roasted tomatoes and pesto.

Caprese Risotto (Tomato, Mozzarella and Basil)

A creamy risotto with little pockets of melty mozzarella cheese, juicy roasted tomatoes and toasted pine nuts, all drizzled with garlicky basil pesto.
5 from 5 votes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 603kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 2 Tbsp oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 500 g (~ 2 ½ cups) arborio rice
  • 1.75 litres (~ 7 cups) vegetable stock (I used a stock cube, but liquid or jelly stock will also work)
  • 250 g (~ 9 oz) good quality cherry tomatoes
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 Tbsp pine nuts
  • 250 g (~ 9 oz) fresh mozzarella cheese, roughly torn into chunks
  • 160 g (~ 2/3 cup) good quality fresh basil pesto

Instructions

  • Heat most of the oil in a large pan or wok, and add the chopped onion and garlic. Cook over a medium heat for a few minutes, stirring regularly, until soft and translucent.
  • Add the arborio rice, and mix well to combine. If you like, you can cook it for a minute or two, stirring regularly, to lightly toast the rice.
  • Add a good splash of the vegetable stock, and mix well. Bring to a gentle simmer, and stir regularly. Allow the majority of the stock to be absorbed by the rice before adding a little more. You don't need to be too precise - I usually add 1-2 cups at a time.
  • While the rice is simmering, roast the tomatoes. Add them to a baking dish, sprinkle with salt and pepper, and drizzle with a little more oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until they're soft and juicy.
  • You also need to toast the pine nuts while the rice is cooking. Add them to a dry frying pan over a medium heat, and cook until they are golden brown. Once they begin to brown, they can burn quickly, so keep an eye on them, and shake the pan regularly to help them cook evenly. When they're browned to your liking, immediately remove them from the pan to stop them from browning further.
  • Continue adding the vegetable stock to the risotto until the rice is soft - it usually takes around 30-40 minutes or so. I ended up using about 1.75 litres of liquid (~ 7 cups), but this may vary slightly.
  • Add the pieces of mozzarella cheese to the risotto, along with half of the roasted tomatoes, half of the basil pesto, and a generous amount of black pepper. Mix gently to combine, until the mozzarella has melted, forming little pockets of gooey cheese throughout the risotto. Serve topped with the remaining roasted tomatoes and the toasted pine nuts, and drizzled with the remaining pesto.

Nutrition

Nutrition Facts
Caprese Risotto (Tomato, Mozzarella and Basil)
Amount Per Serving (1 portion)
Calories 603 Calories from Fat 238
% Daily Value*
Fat 26.4g41%
Saturated Fat 7.6g38%
Cholesterol 35mg12%
Sodium 472mg20%
Potassium 224mg6%
Carbohydrates 70.8g24%
Fiber 3.8g15%
Sugar 2.3g3%
Protein 14.7g29%
Calcium 147mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.