Tomato Soup Style Risotto with Mozzarella

Prep Time: 15 mins | Cook Time 20 mins | Course: Dinner | Servings: 6 

Mozzarella shreds, petite diced tomatoes and basil infuse arborio rice in this delicious comfort food. Although this recipe requires no soup cans, it is just as delicious as tomato soup and stretchy cheese. Top with basil (or stir in a spoonful of pesto) and mozzarella cheese.

2 Tbsp olive oil

½ cup onion, diced

2 cups arborio rice

1 stick butter

28 oz. petite diced tomatoes, or crushed

28 oz. water

1 Tbsp red wine vinegar

½ tsp oregano

2 cloves garlic, minced

1 ½ cups heavy cream

1 tsp salt

Pepper, to taste

1 cup mozzarella shreds

Basil, cut into ribbons for garnish 

Stir olive oil, onion and arborio rice in a large skillet until translucent about 3 minutes, over medium high heat. Add butter and tomatoes and stir until partially absorbed, fill tomato can with water, vinegar, oregano, garlic and cream until partially absorbed. Season with salt, pepper and top with mozzarella shreds and basil.