This creamy tomato risotto 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.
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.
Tomato risotto ingredients
- Chicken stock or vegetable stock (or try my Instant Pot Bone Broth or this parmesan broth)
- Olive oil
- Arborio rice
- Dry white white
- Cherry tomatoes
- Mozzarella pearls
- Parmesan cheese
- Balsamic glaze (optional)
How to make tomato risotto
Making risotto is easy, but it can be a bit intimidating if you’ve never made it before. It’s definitely a dish that you need to keep an eye on. During the cooking process, the risotto is fed ladleful after ladleful of stock, letting it absorb between each addition. The process results in the grains of rice plumping up and the constant stirring creates the most fantastic, creamy texture.
But, while you’re babysitting the risotto, you can also do the rest of your prep work for this cherry tomato risotto.
Chop up those tomatoes, julienne the basil, and grate up some parmesan cheese.
It’s also the perfect time to open some wine.
Tips for making risotto
- 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.
To finish off this creamy tomato risotto, I drizzled on some balsamic glaze. You can look for it at the store, pre-made, or you can make your own.
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.
Wine pairings for tomato risotto
What to eat with tomato risotto
Looking for some side dishes to serve with this risotto. Here are some great options:
- Shaved Brussel Sprout Salad with Mustard & Parmesan
- Cherry Tomato Salad with Roasted Lemons
- Shaved Fennel and Celery Salad
- Vegan Caesar Salad
- Sauteed Spinach
- MORE —> 35+ EASY sides for risotto!
More risotto recipes:
If you loved this Tomato Risotto recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Tomato Risotto Recipe
- 7 cups chicken stock or vegetable stock
- 2 Tablespoons extra virgin olive oil
- ½ cup minced onion
- 4 garlic cloves (minced)
- 1 15- ounce can petite diced tomatoes (undrained)
- Pinch of sugar
- 1 ½ cups Arborio rice
- ¾ cup dry vermouth or dry white white
- 1 cup cherry tomatoes (halved)
- 1/3 cup thinly sliced fresh basil
- 8 ounces mozzarella pearls
- ½ cup freshly grated Parmesan cheese
- Balsamic glaze (for drizzling (optional))
- Salt and pepper (to taste)
- 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 tomatoes and sugar.
- Add the vermouth 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.
This post was originally published in 2019. It was updated in 2022 to add new information, photographs, and a video. The recipe remains the same. Enjoy!
Watch the tomato risotto web story here.
Be sure to check out my tips on how to clean a dutch oven after using it.