tomato basil risotto with mozzarella

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 216.9
  • Total Fat: 8.2 g
  • Cholesterol: 8.8 mg
  • Sodium: 1,547.3 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 13.8 g

View full nutritional breakdown of tomato basil risotto with mozzarella calories by ingredient
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Great summer dish when tomatoes and basil are in season Great summer dish when tomatoes and basil are in season
Number of Servings: 6


    Red Ripe Tomatoes, 1.5 cup, diced
    Basil, 2 tbsp, chopped
    Olive Oil, 1 tbsp
    Salt, .5 tsp
    Garlic, 2 clove, crushed
    Chicken Broth, 4 can (10.75 oz)
    2 tsp olive oil
    Onions, 1 medium, finely chopped
    1/3 cup white wine
    Mozzarella Cheese, part skim milk, 2 oz
    Pepper, black, .5 tsp
    Parmesan Cheese, grated, 2 tbsp
    White Rice, short grain, 1.5 cup -- arborio rice


Combine tomato, basil, olive oil and garlic, set aside.
Bring broth to a simmer in a medium pan. Keep warm over low heat.
Heat 2 tsp olive oil in large saucepan over medium-high heat.
Add onion, saute 3 min. Add rice, cook, stirring constantly, 1 minute. Add wine, cook, stirring constantly, 1 minute or until liquid is nearly absorbed.
Add warm broth, 1/2 cup at a time, stirring constantly, until each addition is absorbed (about 20 minutes).
Add tomato mixture,s tirring constantly, 2 minutes.
Remove from heat, stir in mozzarella and pepper.
Sprinkle each serving with parmesan.

Yields 6 1 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MARTINEZ1970.

TAGS:  Fish |

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Member Ratings For This Recipe

  • I used 2 cans of the vegetable broth and added 1 cup of shredded carrots to the mix. This will make it more of a one dish meal, instead of a side. - 8/13/08

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  • Incredible!
    Very creamy! - 7/6/08

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  • not vegetarian - has chicken broth. might try with vegetable broth. - 7/5/08

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