Margherita Risotto

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 1/2 cups Arborio rice
• •4 cups vegetable broth
• •1 cup diced tomatoes (preferably San Marzano)
• •1 small onion, finely chopped
• •2 cloves garlic, minced
• •1/2 cup dry white wine
• •1 cup freshly grated Parmesan cheese
• •1 cup fresh mozzarella, diced
• •1/4 cup fresh basil, chopped
• •3 tbsp olive oil
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   In a saucepan, heat the vegetable broth over low heat and keep it warm.

2. 2

   In a large skillet or saucepan, heat the 3 tbsp of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.

3. 3

   Stir in the Arborio rice, ensuring it is well-coated with the oil. Cook for 1-2 minutes, stirring frequently until the rice is slightly toasted.

4. 4

   Add the white wine and stir until it is mostly absorbed by the rice.

5. 5

   Start adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.

6. 6

   Stir in the diced tomatoes, fresh mozzarella, and grated Parmesan cheese. Mix well until the cheese is melted and everything is combined.

7. 7

   Remove from heat and stir in the chopped fresh basil. Season with salt and pepper to taste.

8. 8

   Serve warm, garnished with extra basil and a sprinkle of Parmesan if desired.