10 minutes
Cook Time
45 minutes
Cooking Level


  • 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


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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