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🍽️ Tomato Risotto with Mozzarella

569 kcal · 30 min · 4 servings

Ingredients

• 400 ml classic vegetable broth
• 1 onion
• 1 large garlic clove
• 2 tbsp olive oil
• 120 g risotto rice
• 100 ml white wine
• 16 cherry tomatoes
• 175 g buffalo mozzarella
• 3 sprigs basil
• salt
• pepper

Instructions

1. 1. Bring the vegetable broth to a boil and keep it warm on low heat.
2. 2. Peel the onion and dice it finely.
3. 3. Peel the garlic and slice it thinly.
4. 4. Heat the oil in a large pot.
5. 5. Sauté the diced onions until translucent over medium heat.
6. 6. Sauté the garlic slices briefly.
7. 7. Add the rice to the pot and toast for one minute.
8. 8. Pour the white wine over the rice.
9. 9. Stir until the wine has almost completely evaporated.
10. 10. Add about one-third of the warm broth to the rice.
11. 11. Cook the risotto over medium heat, stirring frequently.
12. 12. Gradually add the remaining broth.
13. 13. The cooking time should be about 20 minutes until the rice is al dente.
14. 14. Adjust the heat so that the liquid simmers gently.
15. 15. Wash the tomatoes under running water.
16. 16. Remove the tomatoes from the stems.
17. 17. Drain the mozzarella.
18. 18. Cut the mozzarella into small cubes.
19. 19. Wash the basil leaves and shake them dry.
20. 20. Set aside some basil leaves for garnish.
21. 21. Slice the remaining basil into thin strips.
22. 22. Five minutes before the end of the cooking time, heat oil in a frying pan.
23. 23. Fry the tomatoes in the pan over medium heat for 2-3 minutes.
24. 24. Add the fried tomatoes to the finished rice.
25. 25. Fold in the mozzarella cubes.
26. 26. Fold in the sliced basil.
27. 27. Season the risotto with salt and pepper.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 569
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 52 g