Margherita Risotto-Style Rice

Ingredients

• 3/4 cup Arborio rice
• 3 cups Vegetable broth
• 1 tbsp Olive oil
• 2 cloves Garlic
• 2 tbsp Tomato paste
• 1/2 cup Crushed tomatoes
• 1/2 cup Mozzarella
• 1/4 cup Fresh basil
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Finely mince the garlic and roughly chop the basil. Measure the rice, broth, tomato paste, crushed tomatoes, and mozzarella.

2. 2

   Cook (25 minutes): Heat olive oil in a saucepan over medium heat. Sauté garlic for 30–60 seconds until fragrant, then stir in tomato paste and cook for 1 minute.

3. 3

   Add the arborio rice and stir to coat for 1 minute. Pour in crushed tomatoes and 1 cup of broth; simmer, stirring frequently, until most of the liquid is absorbed.

4. 4

   Continue adding broth in 1/2-cup increments, stirring often and letting each addition absorb before adding the next, until the rice is creamy and tender (about 18–22 minutes total).

5. 5

   Finish: Stir in mozzarella until melted and creamy. Turn off the heat, season with salt and black pepper if needed, and fold in basil. Rest 1 minute, then serve.