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Tomato mozzarella risotto

Tomato mozzarella risotto

Main dishes

A creamy tomato and broth risotto, bound with Parmesan and melted mozzarella: a comforting vegetarian dish, for two people.

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Recipe from Thor1, Schnobby, Hannes Röst and 2 other contributors, adapted by Recette de cuisine ·

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This tomato risotto follows the traditional Italian style, with a slow and gradual cooking process. The addition of mozzarella and Parmesan makes it very rich and flavorful.

Ingredients and directions

  • Prep time10 min
  • Cook time25 min
  • Total35 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodCooking in broth
  • Estimated cost$10.56 $5.28 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

2 people
  • $0.21
  • $0.18
  • $0.29
  • $3.52
  • $3.22
  • $0.24
  • $1.50
  • $1.39
  • $0.01

Prices from US supermarkets for 8 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Finely chop the onion and sauté it with the garlic in a little olive oil over medium heat for about 5 minutes.
  2. Add the rice and cook for about 1 minute until it starts to brown.
  3. Pour, approximately 375 ml of broth, half of the chopped tomatoes, and the basil leaves. Simmer for 10 minutes, stirring occasionally.
  4. Add the remaining tomato puree and the remaining stock, stir, and then let it simmer for another 10 minutes.
  5. Cut the mozzarella into small, approximately 1 cm cubes, and grate the Parmesan cheese. ≈ 8 min
  6. Remove the risotto from the heat, then stir in both cheeses. Season with salt and pepper. ≈ 4 min

The bill

Tomato mozzarella risotto

  • 1 onion$0.21
  • 2 cloves of garlic$0.18
  • olive oil, for cooking$0.29
  • 200 g of risotto rice$3.52
  • 250 g of chopped tomatoes$3.22
  • 20 grams of Parmesan cheese$0.24
  • 100 g of mozzarella$1.50
  • 500 ml of broth$1.39
  • salt and pepper$0.01

Total$10.56

that's $5.28 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 onion
  • 2 cloves of garlic
  • olive oil, for cooking
  • 200 g of risotto rice
  • 250 g of chopped tomatoes
  • 2 leaves of basil
  • 20 grams of Parmesan cheese
  • 100 g of mozzarella
  • 500 ml of broth
  • salt and pepper

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