Risotto with Tomatoes, Olives, Smoked Mozzarella

Name: Risotto with Tomatoes, Olives, Smoked Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat the butter in pressure cooker over medium-high heat.
2
When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute.
3
Stir in the rice and coat it with the butter.
4
Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute.
5
Add the tomatoes, broth and black olives.
6
Lock the lid in place.
7
Over high heat, bring to high pressure.
8
Lower the heat to maintain high pressure and cook for 4 minutes.
9
Quick-release the pressure by setting the cooker under cold running water.
10
Remove the lid, tilting it away from you to allow any excess steam to escape.
11
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.
12
Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed.
13
Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds.
14
Serve in large shallow bowls.

713

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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: 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, and more.

Yes, Risotto with Tomatoes, Olives, Smoked Mozzarella falls under the Meat & Poultry 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!