Tomato and Cheese Risotto

Recipe Description

Makes 4 servings.


  • 2 medium tomatoes, diced
  • 2 tablespoons butter or margarine, divided
  • ½ cup chopped onion
  • 1 cup uncooked U.S. arborio rice|arborio or medium-grain rice
  • ? cup dry white wine
  • 2 cups chicken broth, divided
  • 3 cups water
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded Swiss cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup milk
  • salt and ground black pepper


  1. Cook tomatoes in 1 tablespoon butter in large non-stick skillet over medium heat.
  2. Remove tomatoes; set aside.
  3. Cook onion in remaining 1 tablespoon butter until soft.
  4. Add rice; stir 2 to 3 minutes.
  5. Add wine; stir until absorbed.
  6. Increase heat to medium high; stir in 1 cup broth.
  7. Cook, uncovered, stirring frequently, until broth is absorbed.
  8. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
  9. It will take approximately 25 to 30 minutes.
  10. Stir in mozzarella cheese, Swiss cheese, and Parmesan cheese, milk and reserved tomatoes.
  11. Add salt and pepper to taste; serve immediately.
This article uses material from the "Tomato and Cheese Risotto" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License