Caprese Style Risotto by @spinachandbacon

40 min
Medium

4 servings

🍚

240 ml

Rice

🍅

480 ml

Tomatoes

🧀

240 ml

Fresh Mozzarella

🧀

120 ml

Parmesan Cheese

🌿

60 ml

Pesto

🍶

30 ml

Balsamic Glaze

🥣

960 ml

Broth

Preparation Steps

  1. Step 1/5

    Heat the broth in a pot on the stove.

    🥣Broth

  2. Step 2/5

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

    🍚Rice
    🥣Broth
    🥄Wooden Spoon
    🥄Ladle

  3. Step 3/5

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

    🥣Broth
    🥄Wooden Spoon
    🥄Ladle

  4. Step 4/5

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

    🍅Tomatoes
    🌿Pesto
    🧀Fresh Mozzarella
    🧀Parmesan Cheese
    🥄Wooden Spoon

  5. Step 5/5

    Serve the risotto and drizzle with balsamic glaze.

    🍶Balsamic Glaze

Composition

Ingredients

Types

Grain, Vegetables, Dairy, Condiments, Liquid

Ingredients

Rice, Tomatoes, Fresh Mozzarella, Parmesan Cheese, Pesto, Balsamic Glaze, Broth

Allergens

Dairy, Nuts

Dietetics

Dietary regimen

Gluten-Free

Calories

350 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 45g, Fat: 15g

Nutritional Information

Minerals

Calcium: 200mg, Iron: 2mg

Vitamins

Vitamin A: 500IU, Vitamin C: 15mg

Preparation

Time Information

Preparation

10 minutes

Cooking

30 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Wooden Spoon, Ladle

Appliances

Stove, Pot

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@spinachandbacon

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Airtight container), freezer : 1 month (Airtight container)