Risotto alla Caprese

Risotto alla Caprese is a deliciously creamy rice dish inspired by the classic Caprese salad, featuring fresh tomatoes, mozzarella, and basil. This healthy version is a delightful blend of flavors and textures, perfect for a light yet satisfying meal.

Ingredients

• Arborio rice - 150 grams
• Low-sodium vegetable broth - 500 ml
• Cherry tomatoes - 150 grams, halved
• Fresh mozzarella - 100 grams, diced
• Fresh basil leaves - 10 grams, chopped
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Onion - 1 small, finely chopped
• Parmesan cheese - 20 grams, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until translucent, about 3-4 minutes.
3. Add the Arborio rice to the skillet, stirring frequently for 1-2 minutes until the rice is slightly translucent.
4. Pour in a ladle of warm vegetable broth, stirring continuously until the liquid is mostly absorbed.
5. Continue adding the broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more, for about 18-20 minutes until the rice is creamy and al dente.
6. Stir in the halved cherry tomatoes, diced mozzarella, and chopped basil. Cook for another 2-3 minutes until the cheese melts slightly.
7. Remove from heat, and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
8. Serve immediately, garnished with additional basil leaves if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 420 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes, promoting heart health.
• Provides a good source of protein and calcium from mozzarella and Parmesan.

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