Heat the broth in a pot on the stove.

In another pot, add rice and a ladle of hot broth. Stir with a wooden spoon until absorbed.

Continue adding broth one ladle at a time, stirring frequently until the rice is cooked.

Add chopped tomatoes, pesto, fresh mozzarella, and parmesan cheese. Stir until cheese is melted and ingredients are well combined.

Serve the risotto and drizzle with balsamic glaze.