How To Make Baked Tomato, Mozzarella & Basil Risotto
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 4 ripe tomatoes, diced
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat oven to 375°F (190°C).
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In a large oven-proof skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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Add the Arborio rice to the skillet and stir to coat it with the oil. Cook for 1-2 minutes.
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Slowly pour in the vegetable broth, about 1 cup at a time, stirring constantly until the liquid is absorbed before adding more.
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Continue adding the vegetable broth and stirring until the rice is cooked al dente, about 20 minutes. The risotto should be creamy but still have a slight bite.
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Stir in the diced tomatoes, mozzarella cheese, and grated Parmesan cheese. Season with salt and pepper to taste.
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Remove the skillet from heat and transfer it to the preheated oven. Bake for 15-20 minutes or until the cheese is melted and bubbly.
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Remove from the oven and sprinkle the chopped basil leaves on top.
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Serve the baked tomato, mozzarella & basil risotto hot, garnished with extra Parmesan cheese and basil leaves if desired.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 25mg
- Sodium : 840mg
- Total Carbohydrates : 64g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 14g
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