Riso alla Caprese

Riso alla Caprese is a vibrant Italian rice dish that brings together the classic flavors of Caprese salad, featuring fresh tomatoes, mozzarella, and basil in a creamy risotto. This comforting vegetarian meal is perfect for a light lunch or dinner, showcasing the essence of Italian cuisine.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Cherry tomatoes - 200 grams, halved
• Mozzarella cheese - 125 grams, diced
• Fresh basil leaves - 10 grams, chopped
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a separate large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
3. Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently until the rice is slightly translucent.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. Continue this process for about 15-18 minutes until the rice is creamy and al dente.
5. In the last 5 minutes of cooking, gently fold in the halved cherry tomatoes and diced mozzarella cheese.
6. Once the rice is cooked, remove the skillet from heat and stir in the chopped basil, grated Parmesan cheese, and season with salt and black pepper to taste.
7. Serve hot, garnished with additional basil and a drizzle of olive oil if desired.

Nutrition

• Calories: 560
• Protein: 16 g
• Carbs: 85 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes, which may help reduce inflammation.
• Provides a good source of protein and calcium from mozzarella and Parmesan cheese.

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