This creamy Italian risotto caprese with balsamic is a combination of two Italian classics. The risotto and the salad caprese. This delicious vegetarian dish is not only incredibly easy to make, it is also a huge flavor bomb thanks to the rich flavors of the ingredients. Moreover, this dish is totally budgetproof thanks to the simple products. What screams comfort food more than a creamy risotto?
Risotto caprese with balsamic vinegar
30 minutes
Vegetarian risotto
Risotto is a classic Italian dish that originated in northern Italy, particularly in the regions of Lombardy and Piedmont. This creamy rice dish is traditionally prepared with arborio rice, a grain that releases starch during cooking, giving it its characteristic creaminess. Although risotto is often prepared with broth and Parmesan cheese, there are numerous vegetarian variations that are just as flavorful and creamy.
A popular example is risotto Caprese with balsamic. This variation is inspired by the classic Caprese salad from the Campania region, known for its combination of tomato, mozzarella and basil. This risotto uses those same ingredients to create a fresh, summer flavor. The soft mozzarella melts into the warm rice, while the tomatoes add a slightly sour and juicy touch. Basil adds an aromatic freshness, and a dash of balsamic vinegar adds a subtle sweet and sour depth.
Vegetarian risottos like this one are not only flavorful and versatile, but also an excellent dish for those who consciously want to eat less meat. By varying vegetables, herbs and cheeses, you can experiment endlessly and create a new, surprising combination every time.
More risotto inspiration
Looking for more risotto recipes? How about risotto with roasted bell pepper sauce and burrata or risotto with truffle salami, peas and green pesto? All of them are pearls of recipes that are all very easy to make. So you will steal the show at every dinner party!
What you need:
2
200 gr risotto rice
250 gr cherry tomatoes
1 white onion
1 clove of garlic
10 mini mozzarella balls
75 ml dry white wine
40 gr Parmesan cheese
300 ml of vegetable stock
200 ml sieved tomatoes
2 tbsp balsamic cream
1 tsp chili flakes
fresh basil
olive oil
salt and pepper
What to do:
1
Chop the onion and squeeze the clove of garlic. Halve the balls of mozzarella and cherry tomatoes.
2
Heat a splash of olive oil in a pan and sauté the onion in it. Add the risotto rice along with the garlic and sauté for a minute. Deglaze with the white wine fry for another 2 minutes.
3
Add the broth and cover the pan. Simmer gently until the rice has absorbed all the liquid. Then add the strained tomatoes, chili flakes and Parmesan cheese and mix well.
4
Now spoon in the cherry tomatoes as well and season with salt and pepper if necessary.
5
Divide the risotto among the plates and garnish with the mozzarella, balsamic vinegar, fresh basil and a pinch of pepper.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
