Preparation
10 minutes
Cook Time
45 minutes
Serves
4
Cooking Level
Easy
Ingredients
- 1 dry pint Pure Flavor® Tiki Tomatoes™, divided
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 5 oz fresh pearl size mozzarella, divided
- 4 cups chicken broth
- 1 cup arborio rice
- ½ cup dry white wine
- ½ cup Parmesan, freshly grated
- 4 tbsp unsalted butter, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
- Fresh basil, for garnish
- Olive oil, for drizzling
Directions
Step 1
Bring broth to a simmer in a medium pot then keep warm over low heat.
Step 2
In a large saucepan, melt half the butter over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
Step 3
Set aside a handful of tomatoes for garnish and then add the remainder to the saucepan and cook for 5-7 minutes, until they begin to soften and burst.
Step 4
Next, add rice to saucepan and continue stirring for 1-2 minutes until the rice begins to turn translucent.
Step 5
Pour in the wine and simmer until reduced and mostly absorbed, about 3-5 minutes.
Step 6
Slowly add the warm broth to the pot, ½ cup at a time, stirring constantly over medium low heat until the broth is absorbed. Repeat until all broth is used and rice is cooked through but still firm, about 20-25 minutes.
Step 7
Stir in remaining butter and the salt, pepper, Parmesan, and ¾ of the mozzarella. Stir until well incorporated, then remove from heat.
Step 8
Halve the remaining tomatoes and add to top of plated risotto with remaining mozzerella pearls and basil. Drizzle with oil and serve immediately.
Recipe created by Double the Spoonfuls
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Carb Lovers Sides Comfort Food Dinner Recipes Easy Dinner Ideas Easy Meal Ideas Entrée Family Meal Fresh Gluten Free Healthy Healthy Dinner Hearty Holiday Influencer Italian Main Courses Nut Free Savory Snacking Tomatoes Tiki Tomatoes Tomatoes
