Caprese Tomato Risotto

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

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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.

How to Make 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 prepwork for this 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. 

Wine Pairings for Tomato Risotto

  • I opened a couple bottles of Decoy Wine to pair with this Tomato Risotto – Sauvignon Blanc and Rosé. I love that these are serious wines within reach (and they’re easy to find at your local store). They’re approachable, elegant wines that will elevate any occasion.

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 Tomato Risotto, I drizzled on some balsamic glaze. You can look for it at the store, premade, 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.

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

Side view of tomato risotto next to bottle of wine.What to Eat with Tomato Risotto

Looking for some side dishes to serve with this risotto. Here are some great options:

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.

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

Caprese Tomato Risotto

Course: Main Course
Cuisine: Italian
Keyword: caprese risotto, risotto, tomato basil risotto, tomato risotto
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 498 kcal

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. 

Print

Ingredients

  • 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

Instructions

  1. Bring broth to a simmer over low heat and keep warm with a ladle nearby.
  2. 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.
  3. 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.
  4. 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.
Nutrition Facts
Caprese Tomato Risotto
Amount Per Serving
Calories 498 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 27mg9%
Sodium 574mg25%
Potassium 584mg17%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 7g8%
Protein 21g42%
Vitamin A 355IU7%
Vitamin C 15.1mg18%
Calcium 280mg28%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

 

Looking for more risotto recipes? Be sure to try these too: 

24 comments

  1. Katie Carrick

    5 stars
    I’ll admit, I was intimidated by the title but with the guidance included (and enticing photos), I might actually make a go at it.

    Reply

    1. Erin

      I’m glad it was helpful Katie!

      Reply

  2. Rebecca

    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!!!

    Reply

    1. Erin

      Yay! I hope you love it Becca!

      Reply

  3. Mary

    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.

    Reply

  4. Jenni LeBaron

    5 stars
    This looks like the ultimate savory dish! I’m excited to give this a try when my tomatoes and basil come in this summer!

    Reply

    1. Erin

      I hope you love it Jenni!

      Reply

  5. Amanda

    5 stars
    I love risotto and this looks STUNNING! Love the idea of putting fresh mozzarella in a risotto dish!

    Reply

  6. sheenam | thetwincookingproject

    Now that is one sinful looking risotto!!!! SO good.

    Reply

    1. Erin

      It really is!!! I hope you give it a try!

      Reply

  7. Steven

    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!

    Reply

    1. Erin

      That’s a great tip Steven! Thank you for that information!!!

      Reply

  8. jennie lamancuso

    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.

    Reply

  9. Marlynn | Urban Bliss Life

    5 stars
    This dish looks gorgeous and so delicious! What a perfect blending of flavors and textures in one recipe!

    Reply

  10. Jenna

    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.

    Reply

  11. Karly

    This looks so delicious! Can’t wait to try.

    Reply

  12. Susan

    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!

    Reply

    1. Erin

      I hope you love it Susan!

      Reply

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