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Caprese Risotto with Roasted Cherry Tomatoes, Mozzarella, and Basil Pesto Recipe

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4.3 from 13 reviews

This creamy Caprese Risotto combines the rich flavors of arborio rice cooked slowly in vegetable stock with roasted cherry tomatoes, fresh mozzarella, and aromatic basil pesto. Toasted pine nuts add a delightful crunch, making this Italian-inspired dish perfect for a comforting vegetarian meal that highlights fresh, vibrant ingredients.

Ingredients

Base

  • 2 Tbsp oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 500 g (~ 2 ½ cups) arborio rice
  • 1.75 litres (~ 7 cups) vegetable stock (liquid, cube, or jelly)

Roasted Tomatoes

  • 250 g (~ 9 oz) good quality cherry tomatoes
  • ½ tsp salt
  • ½ tsp black pepper
  • Additional oil for drizzling

Additions and Garnishes

  • 3 Tbsp pine nuts
  • 250 g (~ 9 oz) fresh mozzarella cheese, roughly torn into chunks
  • 160 g (~ 2/3 cup) good quality fresh basil pesto

Instructions

  1. Sauté Aromatics: Heat most of the oil in a large pan or wok over medium heat. Add the finely chopped onion and garlic and cook for a few minutes, stirring regularly, until soft and translucent.
  2. Toast Rice: Add the arborio rice to the pan and stir well to combine with the aromatics. Cook for 1-2 minutes, stirring continuously, to lightly toast the rice and enhance its flavor.
  3. Begin Cooking Risotto: Pour a good splash of vegetable stock into the rice mixture and stir well. Bring it to a gentle simmer and stir regularly, allowing the rice to absorb most of the liquid before adding more. Continue adding stock in increments of 1-2 cups as it gets absorbed.
  4. Roast Tomatoes: While the risotto simmers, preheat the oven to 190°C (375°F / Gas Mark 5). Place the cherry tomatoes in a baking dish, sprinkle with salt and pepper, and drizzle with a little oil. Roast for about 25 minutes until they are soft and juicy.
  5. Toast Pine Nuts: In a dry frying pan over medium heat, toast the pine nuts. Keep shaking the pan often to ensure even browning and prevent burning. Once golden brown, immediately remove them from the pan to stop cooking.
  6. Finish Risotto: Continue adding vegetable stock and stirring the rice for 30-40 minutes total, until the rice is soft but still slightly al dente. Approximately 1.75 litres of stock will be used, but this may vary.
  7. Add Cheese and Pesto: Stir in the torn mozzarella chunks, half of the roasted tomatoes, and half of the basil pesto, along with a generous amount of black pepper. Gently mix until the mozzarella melts and creates creamy pockets throughout the risotto.
  8. Serve: Plate the risotto and top with the remaining roasted tomatoes, toasted pine nuts, and drizzle with the remaining basil pesto for a fresh, flavorful finish.

Notes

  • Keep stirring the risotto frequently to prevent it from sticking and to achieve that creamy texture.
  • When toasting pine nuts, watch closely as they burn easily once browned.
  • You can substitute basil pesto with homemade pesto or store-bought for convenience.
  • The amount of stock may vary slightly depending on the stovetop heat and rice brand; add gradually until the desired texture is reached.
  • For added depth, finish with a drizzle of good quality olive oil before serving.

Find it online: https://recipeplenty.com/caprese-risotto-with-roasted-cherry-tomatoes-mozzarella-and-basil-pesto-recipe/