Risotto with the Colors of Italy and AOP Parmesan

A light and flavorful risotto enriched with tomatoes, basil, and the savory taste of Parmigiano Reggiano AOP, perfect for meal prep or a cozy dinner.

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Prep Time 10

Cook Time 23

Total Time 33

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 380

Ingredients Method Notes

Ingredients

Vegetable Base

35 g Celery branch Cut into large pieces
0.5 piece Garlic head Peeled and chopped
0.5 piece Onion Peeled and chopped
0.5 tbsp Olive oil For cooking vegetables
75 g Risotto rice Short-grain rice
180 ml Water Per person for cooking
0.5 sachet Dried oregano
0.25 piece Vegetable bouillon cube

Toppings

1/2 piece Red cherry tomatoes Half for cooking, remaining for garnish
0.5 piece Mozzarella Cut and drained
0.5 piece Parmigiano Reggiano AOP Grated
0.25 sachet Basil For garnish
0.5 tbsp Black balsamic vinegar
0.5 tsp Honey For drizzling

Seasoning

to taste Salt
to taste Pepper

Method

Preparation

Cut the celery into large pieces. Peel and chop the garlic and onion with the celery in a food processor.
Cook the vegetables in olive oil for 2 minutes.

Cooking

Add the rice and cook for 3 minutes.
Pour 180 ml of water per person into the pot, add half of the cherry tomatoes, oregano, and bouillon cube.
Let it simmer for 18 minutes.
After 18 minutes, add grated Parmesan to the risotto and mix.

Serving

Serve with remaining cherry tomatoes and mozzarella, drizzled with the balsamic and honey mixture, and garnish with basil.

Notes

For a lighter option, reduce the mozzarella and use part-skim mozzarella. This risotto is great for meal prep, freeze the plain risotto base without toppings.