Caprese Risotto
A fusion Italian dish that will impress the whole family, caprese risotto is rich, creamy, cheesy, and packed with the umami-heavy flavour of tomatoes.
Ingredients
- 1 litre water
- 1 vegetable stock cube
- 1 tablespoon olive oil
- 60 grams shallots finely chopped
- 3 cloves garlic crushed and sliced
- 250 grams risotto rice
- 250 grams passata
- black pepper to taste
- fine sea salt to taste
- 10 grams vegetarian pecorino
- 125 grams drained mozzarella
- 2 sprigs basil
- 1 teaspoon olive oil
- 3 small vine-ripened tomatoes
Instructions
- Set a small saucepan filled with 1 litre water over low heat. Add 1 vegetable stock cube and let it dissolve. Keep this stock warm while you cook.
- Add 1 tablespoon olive oil to a large, deep-sided frying pan over medium heat.
- Next, add 60 grams shallots (finely chopped) and 3 cloves garlic (crushed then sliced) to the oil. Let them sauté for a few minutes, until beautifully aromatic and translucent.
- Tip 250 grams risotto rice into the pan. Let it toast in the oil, stirring frequently, until aromatic and slightly golden.
- Pour 250 grams passata into the pan along with a ladleful of broth. Let the rice cook until the liquid has mostly evaporated, then add a ladleful more. Repeat this process, stirring constantly, until your rice is al dente — around 30 minutes.
- Season the caprese risotto with black pepper and fine sea salt to taste.
- Finely grate 10 grams vegetarian pecorino and stir in along with 1 sprigs basil (finely sliced).
- Tear 62 ½ grams drained mozzarella and place on top of the risotto. Turn off the heat and cover the pan.
- In a separate frying pan, heat 1 teaspoon olive oil over medium heat. Add 3 small vine-ripened tomatoes (sliced in half) to the pan, cut-side down. Cook until the tomatoes are charred, around 5 minutes. Turn off the heat.
- Serve the caprese risotto. Split the remaining 62 ½ grams drained mozzarella and 1 sprigs basil (torn) between each of the plates.
- Finally, add the charred tomatoes on top. Enjoy!
You may need to use more or less broth/stock than suggested in this recipe, depending on the brand of risotto rice and the heat of your stove. Please adjust accordingly.
Notes
If you prefer a soupier risotto with a looser consistency, I recommend using Vialone Nano risotto rice and adding a few extra ladles of broth/water.
Nutrition
Calories: 398kcalCarbohydrates: 56gProtein: 13gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 27mgSodium: 415mgPotassium: 297mgFiber: 3gSugar: 3gVitamin A: 844IUVitamin C: 11mgCalcium: 212mgIron: 3mg
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