Man, was this good! Risotto is so hard for me, for some reason. It’s never done when the recipe says it should be done. I had to add an extra cup or so of broth to this one. But the end product? AWESOME! I had no leftovers!
Tomato and Mozzarella Risotto
makes 4 servings
3 1/4 cups organic vegetable broth
1 tablespoon unsalted butter
1/2 cup finely chopped onion
1 tablespoon minced fresh garlic
1 1/4 cups uncooked Arborio rice
3/4 cup canned crushed tomatoes (I didn’t have any, so I used 3/4 cup chopped tomatoes)
2 ounces chopped fresh mozzarella cheese (about 1/2 cup)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 cups torn fresh baby spinach
1/4 cup finely chopped fresh basil (I omitted)
4 teaspoons extra-virgin olive oil, divided
1. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Melt butter in a large saucepan over medium heat. Add onion and garlic to pan; sauté 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly. Add 1/2 cup broth to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup broth. Add remaining broth, 1/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in tomatoes; cook for 1 minute. Add cheese, pepper, and salt to rice mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach, and basil. Place 1 cup risotto in each of 4 shallow bowls. Drizzle 1 teaspoon oil over each serving.