Creamy, herb-forward risotto studded with tender asparagus, sweet cherry tomatoes and peas, finished with melty fresh mozzarella, sharp Parmesan and bright basil for a fresh-caprese flavor.
Spring-Forward Caprese Risotto
A creamy, herb-bright risotto that marries the sunny flavors of Caprese—tomato, basil and fresh mozzarella—with tender asparagus and peas for a weeknight crowd-pleaser.
If you want Caprese without the plate of sliced tomatoes and mozz, this risotto answers the call: all the familiar flavors folded into luxuriously creamy Arborio rice. The dish feels like a comforting bowl of spring—rich, but lifted by lemon zest and fresh basil—so it works equally well for a simple weeknight supper or an easy dinner with friends.
The technique is straightforward but worth respecting. Toasted Arborio, a splash of dry white wine and a steady stream of warm vegetable broth coax the rice into a silky finish; meanwhile blanching the asparagus and peas keeps them bright, slightly snappy and perfectly green. Halved cherry tomatoes are stirred in near the end so they just soften and release little bursts of sweet acidity amid the creaminess.
The best moment is when you stir in cubes of fresh mozzarella and a generous handful of grated Parmesan—some pieces will melt into gooey pockets while others remain soft and pillowy. Finish with chopped basil and a sprinkle of lemon zest for lift: the result is a layered, herb-forward risotto with pops of tomato, tender veggies and melty cheese in every spoonful.
A few practical notes: you can prep the veg and keep the broth warm to speed things along; risotto is happiest fresh, but leftovers reheat with a splash of hot broth or olive oil to regain creaminess. Serve with a crisp green salad or crusty bread and a light white wine if you like—this one is all about bright, comforting spring flavors.
Ingredients
How to Make Caprese Risotto Primavera
- Bring the vegetable broth to a gentle simmer in a medium saucepan and keep it warm over low heat.
- Trim woody ends from the asparagus and cut into 1-inch pieces; halve the cherry tomatoes and cube the fresh mozzarella. Finely dice the onion and mince the garlic; zest the lemon and roughly chop the basil.
- Bring a small pot of salted water to a boil, blanch the asparagus 1–2 minutes until bright green and slightly tender, add the peas for the last 30–45 seconds, then drain and plunge both into ice water to stop cooking; drain and set aside.
- In a large heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat, then add the diced onion and cook until translucent, 4–5 minutes; add the garlic and cook 30 seconds until fragrant.
- Add the Arborio rice to the pan and stir to coat with fat, toasting the grains 1–2 minutes until edges start to look translucent. Pour in the white wine and stir until mostly absorbed.
- Add the warm broth in 1/2-cup increments, stirring frequently and letting the rice absorb most of the liquid before adding more; continue this process for about 18–20 minutes until the rice is creamy and just al dente.
- When the rice is nearly done (with 2–3 ladles of broth left), stir in the blanched asparagus and peas to heat through and finish cooking with the rice.
- Remove the pan from the heat and stir in the remaining tablespoon of butter and the grated Parmesan until silky. Gently fold in the halved cherry tomatoes, cubed mozzarella, lemon zest and chopped basil so the mozzarella warms without fully melting.
- Taste and season with the 1 teaspoon salt and 1/2 teaspoon black pepper (adjust to preference). Let the risotto rest 1–2 minutes, then serve hot in shallow bowls with a few extra basil leaves and a grind of black pepper.
Recipe Card
Caprese Risotto Primavera
Creamy, herb-forward risotto studded with tender asparagus, sweet cherry tomatoes and peas, finished with melty fresh mozzarella, sharp Parmesan and bright basil for a fresh-caprese flavor.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Bring the vegetable broth to a gentle simmer in a medium saucepan and keep it warm over low heat.
- Trim woody ends from the asparagus and cut into 1-inch pieces; halve the cherry tomatoes and cube the fresh mozzarella. Finely dice the onion and mince the garlic; zest the lemon and roughly chop the basil.
- Bring a small pot of salted water to a boil, blanch the asparagus 1–2 minutes until bright green and slightly tender, add the peas for the last 30–45 seconds, then drain and plunge both into ice water to stop cooking; drain and set aside.
- In a large heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat, then add the diced onion and cook until translucent, 4–5 minutes; add the garlic and cook 30 seconds until fragrant.
- Add the Arborio rice to the pan and stir to coat with fat, toasting the grains 1–2 minutes until edges start to look translucent. Pour in the white wine and stir until mostly absorbed.
- Add the warm broth in 1/2-cup increments, stirring frequently and letting the rice absorb most of the liquid before adding more; continue this process for about 18–20 minutes until the rice is creamy and just al dente.
- When the rice is nearly done (with 2–3 ladles of broth left), stir in the blanched asparagus and peas to heat through and finish cooking with the rice.
- Remove the pan from the heat and stir in the remaining tablespoon of butter and the grated Parmesan until silky. Gently fold in the halved cherry tomatoes, cubed mozzarella, lemon zest and chopped basil so the mozzarella warms without fully melting.
- Taste and season with the 1 teaspoon salt and 1/2 teaspoon black pepper (adjust to preference). Let the risotto rest 1–2 minutes, then serve hot in shallow bowls with a few extra basil leaves and a grind of black pepper.
Nutrition
- Carbohydrates
- 74
- Saturated Fat
- 14
- Sodium
- 750
- Fiber
- 4
- Unsaturated Fat
- 15
- Protein
- 22
- Fat
- 29
- Cholesterol
- 55
- Trans Fat
- 0.3
- Calories
- 700
- Sugar
- 5