Caprese Risotto (Creamy Tomato Mozzarella Risotto)

This Caprese Risotto features all the flavors of a classic caprese salad. Fresh tomatoes, basil and melty mozzarella cheese combine creamy risotto. Finished off with an irresistible balsamic glaze drizzle. 

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Friends, I just discovered my new favorite risotto…

Caprese Tomato Risotto

It’s got a hint of sweetness from the fresh cherry tomatoes and a herbal bite from the basil that’s running through it, and a hint of nutty, creaminess from the parmesan cheese.

But the best part of this dish, that’s totally irresistible are those little balls of mozzarella that melt just a bit when you stir them into the hot risotto. When you dig into your risotto, you get the most amazing “cheese pull” action going on.

It’s basically heaven.

Ingredients Needed

Ingredients for tomato risotto labeled on baking tray.
  • Chicken Stock – Or, vegetable stock. Or, swap in this super simple Instant Pot bone broth or parmesan broth.
  • Olive Oil
  • Onion & Garlic
  • Canned Tomatoes & Cherry Tomatoes 
  • Arborio Rice – AKA risotto rice! It’s a short grain rice that’s creamier and chewier than other types of rice. 
  • Dry White Wine –  Like a Sauvignon Blanc or Pinot Grigio. To make this without wine, you can use dry vermouth, or extra chicken broth, or chicken stock. 
  • Fresh Basil Leaves – Or, try one of these substitutes for basil.
  • Fresh Mozzarella Pearls & Parmesan Cheese
  • Balsamic Glaze – This is optional, but it gives a lovely sweet tang at the end. This risotto would also be delicious with a spoonful of basil pesto on top!

How to Make It

Begin by warming the broth in a saucepan. Keep it warm over low heat with a ladle nearby.

Next, saute the onion. Heat the olive oil in a large pot. Saute the onions until tender.

To start making the risotto, add the rice and garlic. Season and toast the grains for a few minutes.

Stir in the canned tomatoes and sugar.

Deglaze the pot with wine. Make sure to scrape the tasty brown bits stuck on the bottom!

Add some warm broth to the pot, occasionally stirring until the broth is absorbed. Repeat this step until the rice is creamy but still has an al dente firm bite.

Stir in the cherry tomatoes, basil, mozzarella and parmesan. Season with salt and pepper, to taste.

Drizzle on some balsamic glaze (if desired) and enjoy!

How Do You Make Balsamic Glaze?

  • To make the balsamic reduction, bring 1 cup brown sugar and 3/4 cup balsamic vinegar to a boil and then let it reduce until it becomes thick and syrupy. This will take about 20 minutes. You can also purchase premade balsamic glaze.

Recipe Tips

  • I love to keep dry white vermouth on hand for cooking. Use it in any recipe that calls for white wine. It will keep indefinitely in your cupboard and that means you can save the wine for drinking.
  • The best way to determine if your risotto is done is by tasting it. During the last five minutes it will become very creamy. You want to ensure that the arborio rice is fully cooked, but not becoming mushy. I like my risotto to have just a little bite to it.

How to Store & Reheat

  • To store: Keep any leftover risotto in an airtight container in the refrigerator for up to 3 days.
  • To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.

Here’s a full post with my tips on how to reheat risotto.

Side view close up of tomato risotto on black plate garnished with fresh basil and balsamic glaze.

Wine Pairings

What to Serve with It

Looking for some side dishes to serve with this creamy tomato risotto? Here are some great options:

More Cherry Tomato Recipes

More Risotto Recipes

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Overhead close up of tomato risotto on black plate garnished with fresh basil and balsamic glaze.

Caprese Risotto

This creamy risotto caprese features all the flavors of your favorite caprese salad. Fresh tomatoes, basil and melty mozzarella cheese combine with the creamy risotto. Finished off with a balsamic glaze drizzle. 
4.97 from 26 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 people



  • Bring broth to a simmer over low heat and keep warm with a ladle nearby.
  • Heat olive oil in a large dutch oven over medium-high heat. Add onion and a large pinch of salt. Cook until softened, about 5 minutes. Add rice and garlic and cook 5 minutes. Stir in canned tomatoes and sugar.
  • Add the wine and stir until it evaporates. Begin adding the simmering stock, a ladleful at a time. Cook, stirring often, until it is absorbed. Add another ladleful or two of stock and repeat this process until the rice is tender, about 20-25 minutes.
  • Remove from heat and stir in cherry tomatoes, basil, mozzarella and parmesan. Season with salt and pepper, to taste. Drizzle with balsamic glaze, if desired.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 498kcal | Carbohydrates: 56g | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 574mg | Potassium: 584mg | Fiber: 2g | Sugar: 7g | Vitamin A: 355IU | Vitamin C: 15.1mg | Calcium: 280mg | Iron: 3.8mg

This caprese tomato risotto post was originally published in 2019. It was updated in 2022 to add a video, and again in 2023 to add new content. The tomato risotto recipe remains the same. Enjoy!

Be sure to check out my tips on how to clean a dutch oven after using it.

44 thoughts on “Caprese Risotto (Creamy Tomato Mozzarella Risotto)”

  1. 5 stars
    This recipe looks so good! It’s a warm dish but seems to have refreshing flavors so would sound great any time of year. Basically, I’m always in the mood for caprese anything. I totally have most these ingredients, so I plan to make it this week! Thanks!!!

  2. 5 stars
    What a BEAUTIFUL looking risotto! I love the vermouth tip. I’ve never tried risotto with it and going to keep that in mind next time. I love using sparkling wine when I can.

  3. Hi Erin. I am new to your site and your recipes look amazing. I am anxious to try the Caprese Risotto as we move into peak tomato season. One comment about cooking with Vermouth. Because it is a wine (and not a fortified wine) it will not keep forever in your pantry. I recommend you keep in the frig, where it will retain its complex flavors for about 2 months. I also recommend buying it in 375 ml bottles (half-bottles) to ensure that your supply is fresh. Dolin is the brand to look for in dry vermouth. Thanks for sharing your recipe!

  4. 5 stars
    I love your photos and video. This looks so good, I can’t wait to get to the kitchen and start cooking. Thanks Erin.

  5. I adore risotto and caprese. I don’t know why I’ve never put them together. This looks fabulous. Literally drooling over it and adding it to my dinner list for the long weekend.

  6. Making this tonight. My grown kids and spouses will be here for dinner and requested pot roast. I’m not ready to give up summer, so this will be in place of the wintery potatoes. Maybe a spinach salad to go with.
    I’m hungry just looking at the pictures!

  7. I love this recipe! I’m usually seeking out anything caprese, so this meal was a great addition to my collection. The only thing I might change in the future is the mozzarella pearls. It was kind of weird getting chunks of half melted cheese, so next time I’ll probably cut them smaller.

  8. Delicious risotto and something different. I used veggie broth to keep it vegetarian. I didn’t need nearly as much broth as called for, but it’s better to have too much than too little when making risotto. I found the mozzarella got a little chewy, but it is certainly authentic to caprese. Substituting burrata or goat cheese might make for a creamer final dish and would be an interesting dish. Thanks for a great recipe!

  9. 5 stars
    This was wonderful! I made it for Valentine’s yesterday and both my husband and I loved it. I didn’t use the mozzarella balls because I didn’t have them and I used shallots instead of onion. I ended up needing about 4 1/2 cups of broth. Other than that, didn’t make any changes. Totally recommend!!!

  10. 4 stars
    Okay, I have made this recipe twice now and it is delicious! The only complaint I have (which is really just my lack of reading the recipe correctly) is that both times when it says “add the tomatoes” I have added the cherry tomatoes as well, only to realize later thatI was only supposed to add the canned tomatoes. I wish that the recipe specified to “add the canned tomatoes.” But either way, a yummy one!

4.97 from 26 votes (13 ratings without comment)

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