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.
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.
Table of Contents
Ingredients Needed
- 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.
Wine Pairings
What to Serve with It
Looking for some side dishes to serve with this creamy tomato 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 Cherry Tomato Recipes
- Cherry Tomato Salad
- Israeli Couscous with Tomatoes
- How to Make Sun Dried Tomatoes
- Tomato Cucumber Salad
- Squid Ink Pasta with Shrimp & Cherry Tomatoes
- More → 40+ Cherry Tomato Recipes
More Risotto Recipes
- Beet Risotto
- Chicken Risotto
- Shrimp Risotto
- Mushroom Risotto
- Lemon Risotto
- Pumpkin Risotto
- Pea Risotto
Did you try this caprese risotto recipe?
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Full Recipe
Caprese Risotto
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 white white (or dry vermouth)
- 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
- 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.
Nutrition
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.
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