Baked Caprese "Risotto"
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
  • 5 roma tomatoes, halved
  • 10 ounces cherry or grape tomatoes
  • 1 Tlbs. olive oil
  • 1 tablespoon butter
  • 3 garlic cloves
  • ½ cup diced onion
  • 1 ¼ cups Arborio rice
  • 1 cup white wine, divided
  • 32 ounces warm chicken stock, divided
  • 1 ½ teaspoons salt
  • ½ cup parmesan cheese
  • 1 ½ cups fresh basil
  • 8 ounces mozzarella, cut into bite-sized pieces.
  1. Preheat oven to 375 degrees. Place one rack in the bottom third of the oven and the other on the highest part of the oven.
  2. Place tomatoes on a baking sheet lined with a silpat, toss tomatoes with olive oil. Sprinkle liberally with salt and pepper. Place on the top rack in the oven, and bake 45 minutes, or until cherry tomatoes are starting to burst.
  3. Heat a 5 quart pot, to a medium heat. Add butter. Once the butter has melted, add onion and garlic. Cook until soft and fragrant, 2-3 minutes. Add rice, stir. Cook 1-2 minutes until toasted. Season with salt and pepper. Add in white wine, cook until reduced, 1-2 minutes. Add in ½ cup of chicken stock. Stir until absorbed into the rice, about 2-3 minutes. Pour all but ½ cup of chicken stock and salt into pot. Stir, cover and place in the oven. Cook until almost all of the liquid has absorbed, and the rice still has an aldente bite to it, about 40 minutes. Remove from oven and place back on the stove.
  4. Turn the heat on medium, and add in remaining white wine. Stir until absorbed. Add in chicken stock, parmesan cheese, basil, mozzarella, and roasted tomatoes. Stir until combined and cheese is melting. Season to taste with salt and pepper.
  5. Serve hot.
Recipe by Cooking for Keeps at