Begin by preparing your ingredients for the Creamy Tomato Mozzarella Risotto. Chop the shallot finely, mince the garlic, halve the cherry tomatoes, and chop the roasted bell pepper into bite-sized pieces.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat until shimmering. Add the chopped shallot and minced garlic, sautéing for about 2 minutes until fragrant and translucent.

Once the aromatics are ready, sprinkle in 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of crushed red pepper flakes. Stir the mixture for 1 minute.

Stir in 2 tablespoons of tomato paste, then add 1 cup of Arborio or Carnaroli rice, stirring well for about 1 minute to toast.

Reduce the heat to medium-low, and begin gradually adding 4 cups of warm chicken or vegetable broth, starting with about ½ cup. Stir continuously.

Once the risotto has absorbed most of the broth, stir in 1 cup of puréed tomatoes, the halved cherry tomatoes, and the chopped roasted bell peppers.

Remove the skillet from the heat, then mix in ½ cup of heavy cream, ½ cup of grated Parmesan, the remaining butter, and chopped fresh basil.

Taste your creamy tomato mozzarella risotto and adjust seasoning with additional salt and pepper as needed. Cover the skillet and let it rest for 3–5 minutes before serving.