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5.0 from 3 votes

Risotto Alla Pizzaiola

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 650 kcal
Course: Others

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 2 tbsp unsalted butter divided
  • 1 shallot peeled and finely chopped
  • 2 garlic cloves peeled and minced
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp tomato paste
  • 10.5 ounces arborio rice rinsed very well
  • 1/4 cup dry white wine
  • 1 ½ cups hot vegetable broth more or less
  • ¾ cup tomato purée or passata
  • 10 grape tomatoes sliced in half lengthwise
  • ¼ cup heavy cream
  • 1 ounce finely grated Parmesan cheese
  • 1 large mozzarella ball diced into ½-inch cubes
  • 2 Tbsp chopped fresh basil leaves

Instructions

    Cup of Yum
  1. The best way to approach this recipe is to prep all of your veggies and cheese before you start the dish. You also want to heat up your vegetable broth. Have everything measured out and ready to go so you can focus on cooking the risotto which involves a good amount of stirring and paying attention to the moisture content and texture.
  2. In a very large skillet or Dutch oven over medium heat, warm the olive and 1 tablespoon of the butter. When the butter melts, add the shallot and garlic. Sauté until the aromatics start to turn translucent, approximately 2-1/2 minutes.
  3. Add the oregano, salt, and pepper to the shallots and stir to coat the herbs and spices well with the oil and butter. Cook until fragrant for about 30 seconds.
  4. Stir the tomato paste into the shallots and garlic. Then, add the rice and stir well until the rice is coated evenly with the tomato paste. Cook this for 1 minute so the rice toasts and the tomato paste deepens in flavor.
  5. Deglaze the pan with the white wine until it bubbles and almost evaporates.
  6. Add a ladle of the hot broth to the rice and stir until the liquid is absorbed. Add another ladle of broth and cook until absorbed again. Continue doing this until the rice is cooked to al dente, approximately 15 minutes total. You might not need all of the broth. You are just cooking the rice and don’t want the risotto to be soupy.
  7. Stir in the tomato purée and the fresh tomato halves. Simmer the risotto for another 5 minutes until the rice is creamy and the sauce is thick. If needed, add more broth to loosen the sauce just a little to your liking.
  8. When you have the texture of a silky and creamy risotto, stir in the remaining tablespoon of butter, the cream, and the parmesan cheese.
  9. Taste and season with salt and pepper if needed.
  10. Then, fold in the mozzarella and basil.
  11. Cover the skillet or Dutch oven, turn off the heat, and allow the mozzarella to melt and the risotto to rest for 4 minutes while you prepare your table.
  12. Serve the risotto warm with a side of green veggies or a salad.

Nutrition Information

Calories 650kcal (33%) Carbohydrates 71g (24%) Protein 22g (44%) Fat 30g (46%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 81mg (27%) Sodium 1456mg (61%) Potassium 522mg (15%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1737IU (35%) Vitamin C 13mg (14%) Calcium 416mg (42%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 650

% Daily Value*

Calories 650kcal 33%
Carbohydrates 71g 24%
Protein 22g 44%
Fat 30g 46%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 10g 50%
Trans Fat 0.2g 10%
Cholesterol 81mg 27%
Sodium 1456mg 61%
Potassium 522mg 11%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 1737IU 35%
Vitamin C 13mg 14%
Calcium 416mg 42%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.