EatSmarter exclusive recipe

Tomato Risotto

with Mozzarella
4.125
Average: 4.1 (8 votes)
(8 votes)
Tomato Risotto

Tomato Risotto - The Italian Caprese salad classic interpreted as risotto

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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
569
calories
Calories

Healthy, because

Even smarter

Nutritional values

Whether as an appetizer or main meal - this risotto convinces by its taste and contains a lot of calcium and vitamin B12, which are contained in the buffalo mozzarella. Calcium gives our bones stability and is involved in muscle and nerve stimulation, while vitamin B12 provides fresh blood and thus more vitality.

You can also prepare the risotto with wholemeal rice with the germ and edge layers still present. This natural rice takes a little longer to cook. But you will be rewarded with an extra portion of vitamins, minerals and fibre.

1 serving contains
(Percentage of daily recommendation)
Calorie569 kcal(27 %)
Protein23 g(23 %)
Fat28 g(24 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.1 mg(26 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.4 mg(29 %)
Folate57 μg(19 %)
Pantothenic acid1.2 mg(20 %)
Biotin8.3 μg(18 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C20 mg(21 %)
Potassium539 mg(13 %)
Calcium404 mg(40 %)
Magnesium56 mg(19 %)
Iron3 mg(20 %)
Iodine20 μg(10 %)
Zinc2.8 mg(35 %)
Saturated fatty acids13 g
Uric acid78 mg
Cholesterol40 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
1 ¾ cups Vegetable broth
1 onion
1 large garlic
2 tablespoons olive oil
4 ounces Arborio rice
½ cup white wine
16 tomatoes (cherry)
6 ounces Buffalo mozzarella
3 sprigs Basil
salt
peppers
How healthy are the main ingredients?
olive oilBasiloniongarlictomatosalt
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Wooden spoon, 1 Sieve, 1 Tablespoon, 1 Ladle

Preparation steps

1.
Tomato Risotto preparation step 1

Boil the vegetable broth and keep warm.

2.
Tomato Risotto preparation step 2

Meanwhile, peel and finely chop onion. Peel the garlic and cut into slices.

3.
Tomato Risotto preparation step 3

Heat 1 tablespoon oil in a pot (18 cm/approximately 7 inch diameter) and fry the onions until translucent over medium heat, stirring. Add slices of garlic and cook briefly.

4.
Tomato Risotto preparation step 4

Add the rice and sauté 1 minute.

5.
Tomato Risotto preparation step 5

Deglaze rice with white wine bring to a boil over medium heat, stirring, until the liquid has evaporated, about 3 minutes.

6.
Tomato Risotto preparation step 6

Ladle in about 1/3 of the hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

7.
Tomato Risotto preparation step 7

Meanwhile, rinse the tomatoes and remove stems.

8.
Tomato Risotto preparation step 8

Drain the mozzarella and cut into cubes. Rinse basil, shake dry and pluck leaves. Set some aside and cut the rest into thin strips.

9.
Tomato Risotto preparation step 9

5 minutes before end of rice cooking time, heat the remaining oil in a skillet and cook the tomatoes over medium heat for 2-3 minutes.

10.
Tomato Risotto preparation step 10

Fold the tomatoes, mozzarella and basil into the rice. Season the risotto with salt and pepper and serve immediately.