Best 6 Risotto With Tomatoes Olives Smoked Mozzarella Recipes

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Risotto with tomatoes, olives, and smoked mozzarella is a delightful and hearty dish that combines the tangy flavor of tomatoes with the salty brine of olives and the creamy richness of smoked mozzarella. This Italian-inspired dish is sure to please a crowd and can be easily tailored to your personal preferences. Whether you prefer a vegetarian option or are looking to add some protein, this article has the perfect recipe for you.

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RISOTTO WITH SMOKED MOZZARELLA AND ESCAROLE



Risotto With Smoked Mozzarella and Escarole image

Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook. It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, weekday, times classics, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups finely shredded escarole
2 tablespoons butter
1/3 cup finely chopped onion
1 pound Arborio rice, available in specialty food shops, about 2 1/3 cups
1/2 cup dry white wine
4 cups simmering fresh or canned chicken or vegetable broth
Salt to taste, if desired
Freshly ground pepper to taste
1/3 pound smoked mozzarella cheese, cut into small cubes, about 1 1/2 cups
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese

Steps:

  • Prepare the escarole and set it aside.
  • Heat the butter in a saucepan and add the onion. Cook, stirring, until the onion is wilted. Add the escarole and cook until it is wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes, or until the wine is absorbed.
  • Add the simmering broth, salt and pepper and cook over moderately high heat, stirring often from the bottom, about eight minutes. Add the mozzarella cheese and olive oil. Cook one minute and stir in the Parmesan cheese. Cook, stirring from the bottom, about three to five minutes.

Nutrition Facts : @context http, Calories 762, UnsaturatedFat 18 grams, Carbohydrate 65 grams, Fat 32 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 12 grams, Sodium 906 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED TOMATO AND MOZZARELLA RISOTTO



Baked Tomato and Mozzarella Risotto image

I love Risotto but this recipe is brilliant as it is cooked in the oven and so avoids the standing over a stove stirring in one ladle of stock at a time until it is fully absorbed. More importantly it is really delicious.

Provided by Annabel

Categories     Mouthwatering Meals     Recipes     Veggie / Vegan

Time 1h

Number Of Ingredients 16

450g cherry tomatoes
2 Onions
2 garlic cloves
20g sun dried tomatoes
2 tbsp pumpkin seed
25g butter
½ tbsp bouillon powder
2 tbsp red pesto
250g risotto rice
1 tsp Dijon mustard
½ tbsp balsamic vinegar
2 packs mozzarella
1 little gem lettuce
25g Italian-style cheese
olive oil
Basil - few leaves

Steps:

  • Preheat your oven to 200℃/Gas 6. Halve any large cherry tomatoes. Place in a baking dish. Drizzle with oil to coat. Season. Roast for 15-20 minutes, until tender, while you continue, tossing them halfway through. Once done, set aside.
  • Peel and finely chop the onions and garlic. Thinly slice the sun-dried tomatoes. Heat a large saucepan. Gently toast the pumpkin seed for 2-3 mins, until lightly coloured. Transfer to a plate. Let the saucepan cool for 1 min.
  • Heat the butter and i tbsp of oil in the same pan. Gently fry the onions and sun-dried tomatoes for 10 mins, stirring regularly. Add a splash of water if they look like catching.
  • Meanwhile, boil a kettle. In a jug, stir the bouillon with 700ml of boiled water, to make a stock.
  • After 10 mins, add the garlic, pesto and rice to the onion pan; stir for 1 min. Pour in 600ml of the stock. Season. Bring to a simmer, then remove from the heat and mix it all into the baking dish with the cherry tomatoes. Bake for a further 15 mins. Add a splash more stock towards the end if needed.
  • Meanwhile, in a large bowl, mix the mustard and vinegar. Whisk in 1½ tbsp of olive oil to make a dressing. Season. Drain and slice the mozzarella. Thinly shred the lettuce.
  • After 15 mins, mix three-quarters of the Italian cheese into the rice. Add more stock (or boiled water) if needed. Lay the mozzarella over the top. Bake for approx. 10-15 mins more, until the mozzarella is golden and the rice just tender.
  • When the risotto is ready, toss the lettuce and pumpkin seeds with the dressing. Serve the risotto, scattered with the remaining Italian cheese and a few basil leaves, with salad on the side.

Nutrition Facts : Calories 871 cal

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO



Baked tomato, mozzarella & basil risotto image

Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting

Provided by Barney Desmazery

Categories     Dinner

Time 40m

Number Of Ingredients 10

2 tbsp olive oil
1 onion, finely chopped
300g arborio rice
small glass of white wine (optional), or 100ml extra stock
750ml hot vegetable stock
100g cherry tomatoes, halved
small handful of basil leaves, finely shredded, plus a few extra small leaves to serve
25g parmesan or vegetarian alternative, finely grated
150g ball mozzarella, torn into small chunks
25g dried breadcrumbs (panko are good but any will do)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
  • Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium

RISOTTO WITH SUN-DRIED TOMATOES AND MOZZARELLA



Risotto with Sun-Dried Tomatoes and Mozzarella image

This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.

Provided by Lara

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 6

Number Of Ingredients 8

5 ½ cups vegetable stock
⅓ cup oil-packed sun-dried tomatoes
1 onion, chopped
2 cups Arborio rice
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
¼ cup chopped fresh basil
salt and pepper to taste

Steps:

  • In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
  • In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
  • Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
  • Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.

Nutrition Facts : Calories 429 calories, Carbohydrate 66.1 g, Cholesterol 29.4 mg, Fat 10.4 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 639.3 mg, Sugar 1.6 g

RISOTTO WITH TOMATOES, OLIVES, SMOKED MOZZARELLA



Risotto with Tomatoes, Olives, Smoked Mozzarella image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 13

1 tablespoon butter or olive oil
1 cup thinly sliced leeks or finely chopped onions
1 1/2 teaspoons Italian herb blend
1/4 teaspoon crushed red pepper flakes, or to taste
1 1/2 cups arborio rice
1/2 cup dry white wine
1 can (15-ounce) diced tomatoes, or plum tomatoes, coarsely chopped, with liquid
2 1/2 cups chicken or vegetable broth
1/2 cup pitted Kalamata or other Mediterranean black olives, pitted and halved
6 ounces smoked mozzarella, shredded
1/2 cup Sicilian or other good quality green olives, pitted and coarsely chopped
1 cup loosely packed fresh parsley leaves
Salt to taste

Steps:

  • Heat the butter in pressure cooker over medium-high heat. When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute. Stir in the rice and coat it with the butter. Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add the tomatoes, broth and black olives.
  • Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape.
  • Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed. Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds. Serve in large shallow bowls.

BROCCOLI, TOMATO SAUCE AND SMOKED MOZZARELLA



Broccoli, Tomato Sauce and Smoked Mozzarella image

Provided by Food Network

Number Of Ingredients 9

8 oz. penne
2 cups florets steamed
2 tablespoons virgin olive oil
2 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper
2 cups plum tomatoes, drained and purees through a food mill
2 oz. smoked mozzarella, cut into 1/2-inch dice
freshly grated Parmesan cheese
Salt

Steps:

  • Boil salted water and cook the pasta for 10 minutes or until aldente. If the florets are big, cut them in half or bite sized pieces. Heat the olive oil and add the garlic and crushed red pepper and tomatoes and cook for 15 minutes or until tomatoes melt and separate from the oil. Meanwhile steam the broccoli florets until tender but cooked through. When the pasta is done, add the mozzarella to the hot sauce, then stir in the penne and broccoli and toss and mix until cheese melts into pasta and ingredients are well mixed. Serve with some grated Parmesan.

Tips:

  • For a richer flavor, use homemade chicken or vegetable broth instead of water.
  • If you don't have smoked mozzarella, you can use regular mozzarella and add a pinch of smoked paprika to the risotto.
  • For a creamier risotto, stir in a tablespoon of butter or olive oil at the end of cooking.
  • If you like your risotto al dente, cook it for a minute or two less than the recommended time.
  • Serve the risotto immediately, topped with additional grated Parmesan cheese and fresh herbs, such as basil or thyme.

Conclusion:

This risotto with tomatoes, olives, and smoked mozzarella is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at the table. So next time you're looking for a new risotto recipe to try, give this one a try. You won't be disappointed!

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