Basil and Mozzarella Risotto


Oh I love the creamy and wonderful flavor of a risotto. This is my entry for the 3rd birthday celebration of Presto Pasta Nights. The host this week is the creator of PPN, Ruth at Once Upon a Feast. So be sure to go visit on Friday for the whole round-up and celebrate the goodness of pasta and all it’s vareties.

Basil and Mozzarella Risotto

3 TBSP olive oil

1/2 medium onion finely diced

1 1/2 cups Arborio rice

4-6 cups warm chicken stock or broth, don’t let it boil

1/2 cup chopped fresh basil

5 ounces of fresh mozzarella finely diced

1/2 cup water or dry white wine

Heat olive oil in a heavy bottomed skillet on med-high heat. Add onion and cook until it starts to turn translucent. Add in the rice and stir to combine. Toast the rice a bit, over medium heat. Add the water or wine and let evaporate. Begin adding in the warmed stock or broth, starting with 1 cup at first. Stir and cook until the liquid is absorbed. Continue adding in the broth 1 ladle at a time, stirring and letting the liquid be absorbed before adding more. If you run out of warm broth add in warm water. It will take about 30 minutes or so until the rice is soft, we like it with just a tiny amount of bite to it. Remove from heat and stir in the mozzarella until combined and most of the cheese is melted. Add in the basil and some salt and pepper. Serve!

We served this with Pesto Chicken strips.

2 pounds of chicken breasts cut into strips

1/4 cup olive oil

3 TBSP red wine vinegar

2 cloves of garlic, crushed

salt and pepper

pinch of red pepper flakes

dried basil

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Pesto for the cooked chicken

Mix all and allow chicken to marinate for 30 min. or longer. Heat some olive oil in a pan on med-high heat and begin browning the stips, in batches if needed. Keep warm until all the chicken is brown a has a little crisp to it and is cooked through, about 10 minutes or so. Put all the chicken back in the warm pan and add 1/4-1/2 cup of pesto, jarred or fresh made. Stir and allow the flavors to combine over a low heat.

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10 thoughts on “Basil and Mozzarella Risotto

  1. It may not be pasta…but it’s so delicious I’m adding it to the roundup. Afterall, one could make risotto with orzo.

    Thanks for sharing with Presto Pasta Nights.

  2. Ruth I can’t believe I didn’t even think about it being rice! lol…When I look at most cookbooks, risottos are lumped with pasta dishes so it just kind of sticks out in my mind as a pasta dish. Oh I am so embarrassed now. Thanks for including it. If you wish to chose another dish of mine, that is fine too. My original recipe for submission was a total flop, Poor Man’s Parmesan.

  3. Okay, this looks RIDICULOUSLY AMAZING!! Did you love love love it? Would you consider it a 5 star? If so, can I post it on my site, and give you full credit (and link)? Also, are there other ones that are just amazing that you’d be interested with sharing with my readers?

    Thanks soo much for your comment! you’re soo sweet!

    • Kat, this is a 5 star for sure! I was so easy to make, at least to me. Yes you may post it and link back to me or credit me. That would be great. I just learned a new bread recipe and will be putting that up so check it out. Please email me at micie66 @ yahoo dot com and we can chat about other recipes.

  4. Oh yummy! I have never found a good recipe for Risotto so I have never tried it. This look so yummy! I also bought a bottle of white wine to cook with and was looking for more recipes to sue it with so this is awesome!!!! Also, thanks for stopping by my blog!

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