Roasted Tomato Risotto with Fresh Mozzarella
- 4 pounds tomatoes, cut into quarters
- 4 cloves garlic, roughly chopped
- 2 tablespoons olive oil
- 6 cups vegetable stock
- 2 tablespoons butter
- 1 large white onion, finely chopped
- 1 pound risotto rice
- Sea salt and freshly ground black pepper
- 1 4-ounce ball of buffalo mozzarella, torn or cut into chunks
- microgreens or arugula for garnish
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 4 pounds tomatoes (1/4)
- Garlic (4 cloves)
- Microgreens or arugula (1)
- White onion, large (1)
- Canned Goods
Vegetable stock (6 cups)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Sea salt and freshly ground black pepper (1)
- Pasta & Grains
- Risotto rice (1 pound)
- Dairy
- Buffalo mozzarella (1 4-ounce ball)
- Butter (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 2, 2011 (1 year ago).
54 people saved this recipe.
