Tomato risotto with mozzarella

Tomato risotto with mozzarella

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Health conscious
  • 15 minutes
  • 30 minutes
  • Diemersdal Grenache Rosé 2019


  • 3 T olive oil
  • 1 onion, finely chopped
  • 300 g risotto rice
  • 2 garlic cloves, crushed
  • 200 g baby tomatoes, juiced
  • 400 g whole baby tomatoes
  • 4 cups warm chicken or vegetable stock
  • 1 -2 T unsalted butter
  • 4 T Parmesan, grated
  • sea salt and freshly ground black pepper, to taste
  • 150 g fior di latte mozzarella, shredded
  • Italian parsley, finely chopped, for sprinkling (optional)
  • Ingredients aren't specified.

Cooking Instructions

1. Heat the olive oil in a large saucepan. Add the onion and cook gently until softened but still pale. Stir in the garlic.
2. Add the rice and a little more oil if necessary. Stir until well coated. Add the juiced tomatoes and cook, stirring, until almost all the liquid is absorbed. Add the whole baby tomatoes and cook, stirring, for a few minutes.
3. Ladle in 1 cup stock and simmer, stirring, until almost absorbed. Gradually add the remaining stock in the same way, cooking until the rice is swollen and tender but still has a bit of a bite. Start checking after 20 minutes.
4. Stir in the butter and Parmesan. Add a twist or two of black pepper and check the seasoning.
5. Bury the mozzarella in the risotto so it starts to melt. Check the seasoning. Serve immediately, sprinkled with parsley.

Find more risotto recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes