Risotto with Mozzarella and Cherry Tomatoes

Risotto is a special side that takes on a creamy layer of whatever flavors you add in and comes together in about 15-20 minutes. I find it to be a bit fuss free, but have heard of all sorts of complicated sounding directions. Enjoy this summery version with sweet cherry tomatoes and mozzarella.

1 Tbsp. olive oil

1 cup arborio rice

½ cup onion, diced

3 cloves garlic, diced

2 cups chicken broth

½ cup butter

Salt and pepper, to taste

1 cup heavy cream

1 cup mozzarella cheese, shredded or cheese sticks sliced

1 cup cherry tomatoes, quartered

1 green onion, sliced

Saute in a large heavy skillet the olive oil, onion and garlic.  Stir until the onion and arborio rice are a little translucent, about 5 minutes. Pour in 1 cup of the chicken broth and cube of butter, stir occasionally allowing liquid to soak in (I often turn off the heat here and work on other things until closer to being ready for serving).  When the liquid is nearly absorbed, you can add the additional chicken broth.  When the rice is just al dente you can add the mozzarella and cream.  Stir until absorbed and add the cherry tomatoes and green onion just before serving.