Risotto With Tomato Consomme And Fresh Cheese

Name: Risotto With Tomato Consomme And Fresh Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tomatoes, chopped; 1 medium carrot, peeled and diced; 1 red bell pepper, seeded and diced; 7 cups basic vegetable broth (see recipe); 1 teaspoon olive oil; 1 leek, white part only, rinsed well and minced; 1 clove garlic, peeled and finely minced; 1 1/2 cups Arborio rice; 1/2 teaspoon salt, plus more to taste; 1 1/2 teaspoons freshly ground pepper, plus more to taste; 1 pound fresh mozzarella, diced; 1 cup roughly chopped basil leaves; 1 tablespoon cracked black peppercorns

Servings: persons

6 tomatoes, chopped
1 medium carrot, peeled and diced
1 red bell pepper, seeded and diced
7 cups basic vegetable broth (see recipe)
1 teaspoon olive oil
1 leek, white part only, rinsed well and minced
1 clove garlic, peeled and finely minced
1 1/2 cups Arborio rice
1/2 teaspoon salt, plus more to taste
1 1/2 teaspoons freshly ground pepper, plus more to taste
1 pound fresh mozzarella, diced
1 cup roughly chopped basil leaves
1 tablespoon cracked black peppercorns

1
Put the chopped tomatoes, carrot and bell pepper into a blender, add the vegetable broth and puree until smooth.
2
Strain the broth into a large, heavy-bottomed skillet or pot and simmer.
3
Heat the olive oil in a large saucepan at medium heat.
4
Add the leek and the garlic and saute until soft, about 5 minutes.
5
Add the rice and stir.
6
Ladle in 1/2 cup of the vegetable broth and stir.
7
Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, 1/2 cup at a time, stirring constantly.
8
Season to taste with salt and pepper.
9
The rice should be tender but firm.
10
If not, add more vegetable broth until the rice is tender.
11
Remove the rice from the heat immediately.
12
Quickly stir in the mozzarella and the basil leaves.
13
Divide among 4 bowls and garnish with the cracked black pepper.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tomatoes, chopped, 1 medium carrot, peeled and diced, 1 red bell pepper, seeded and diced, 7 cups basic vegetable broth (see recipe), and more.

Yes, Risotto With Tomato Consomme And Fresh Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!