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- Prep
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- Total
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- Serving
- 6-8
Ingredients
- 32 ounces (4 cups) vegetable broth
- 1 1/2 cups risotto or Arborio rice
- 3/4 cup (7 ounces) basil pesto
- 1 tablespoon olive oil
- 1 yellow pepper, quartered and thinly sliced
- 1 cup onion, chopped
- 10.5 ounces (about 1 1/2 cups) cherry tomatoes, halved
- 8 ounces (about 1 cup) Frigo® Fresh Mozzarella Cheese, diced
- Salt, to taste
- Pepper, to taste
Directions
Combine the broth and rice in a medium saucepan. Bring to a boil over high heat. Then, reduce to a simmer, cover and cook until the rice is tender and the liquid is absorbed, about 30 minutes. Stir in the pesto and set aside.
Meanwhile, in a nonstick skillet, heat the olive oil over high heat and sauté the pepper and onion until they begin to soften, stirring frequently, 2–3 minutes. Add the tomatoes and continue cooking until the vegetables begin to brown, 4–5 minutes more. Remove from heat.
Stir the vegetables and Frigo® Fresh Mozzarella Cheese into the risotto mixture. Then, season with salt and pepper.
Serve warm, or cool and chill before serving.
