Sparkling Caper Risotto

Talk about waiting until the last minute to create a recipe! I tried to find caperberries all week, determined to create a recipe using the ingredient that inspired this idea. On Sunday night, I was out of time and decided capers would have to do.

Better With Veggies

That also meant I had NO idea what I was going to create until I was standing in the kitchen on Sunday night. I was originally thinking of a pasta dish, but my eyes landed on the Arborio rice and risotto sounded perfect! I decided a creamy white wine risotto would allow the capers to shine through. We had no white wine in the house, so I headed to the store to pick up a bottle.

Did you know that the wine & liquor stores close at 7PM on Sunday nights? Me neither, but I do now.

Once I get an idea in my head, it’s really hard to change gears – I wanted a white wine risotto! I double-checked the wine fridge and wondered what would happen if I used a sparkling wine? You don’t need much for the cooking, which means you get to sip on bubbly while cooking and eating.



Thank goodness, it worked! And boy was this sparkling wine a great way to wrap up the weekend. :) You could do this with a white wine instead of the sparling, but it’s so much fun with it!

Sparkling Caper Risotto
Recipe type: side
Serves: 4
  • ⅓ cup sparkling wine
  • 4 cups vegetable stock
  • 1 cup Arborio rice
  • ⅓ cup non-dairy mozzarella shreds (like Daiya)
  • 1 tablespoon basil
  • salt & pepper to taste
  • 1 large heirloom tomato, diced
  • 2 tablespoons capers (+ garnish)
  1. Pour sparkling wine in medium pot and allow to heat up over medium heat. While warming, heat vegetable stock in microwave for 2-3 minutes.
  2. Add Arborio rice and stir to until absorbed.
  3. Once wine is absorbed add vegetable stock a little at a time, stirring constantly until absorbed. As each batch is absorbed, add another batch of vegetable stock. When you are down to 2 cups of vegetable stock, add the mozzarella and basil, allowing cheese to melt and absorb. Continue adding vegetable stock a little at a time, allowing to absorb fully between batches.
  4. Immediately after adding the final batch of stock, add capers and tomato, stirring gently. Add salt and pepper to taste.
  5. Note: Click here for a video tutorial on making risotto.

While I cooked risotto, Kirk made a perfect tofu accompaniment. You’ll have to come back later this week to get the recipe for that one!

 And now it’s time to see what recipes YOU came up with this week!

Originally, I was going to reveal the ingredient list for September today, but I’ve decided to keep you in suspense for just a little longer. =) I will tell you there will only be 3 ingredients next month, as we will take Labor Day off.


Questions for you:

  • Do you love sparkling wine like I do?
  • Do you get stuck on a food once you’ve had the idea?
  • What day this week should I share the next month’s ingredients?

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  1. says

    I definitely get stuck on a food once the idea is in my head…it is the reason that I spent ages on Saturday night making homemade enchiladas, even though by the time I started (and finished) I really didn’t want them all that badly anymore. [They were delicious, though. And after the first bite I was happy about it. :)]

    LOVE sparkling wine, and I love the idea of using it in risotto. So much fun. I’ve only made ‘real’ risotto once, but I love to use bulgur for a riso-faux.
    Sarah @ The Smart Kitchen recently posted…Maple Dijon-Dressed Quinoa Salad with Caperberries, Olives, and BroccoliMy Profile

    • says

      I knew I couldn’t be the only one like that! I love that you didn’t even want enchiladas by the time you finished them – recipe to come?

    • says

      Yes!! I hope the texture stays the same on the GF version – you’ll have to let me know. And there *may* be a package on it’s way to you… 😉

    • says

      The things you come up with when you don’t start cooking until 7:30PM. :) I can’t believe how hard it was to find caperberries! Now we need an exception for you and dates!

    • says

      I thought you might be. :) I forgot how much I enjoyed “plain old” capers actually, very yummy. And I think you should take one of those recipes and make it veg-friendly – a good challenge!

    • says

      Check out some of the linked recipes – you’ll learn about caperberries and want to get your own too!

      You can absolutely link to an old recipe in the future – just add the graphic and link away! I know Lauren did that last week with the beet burgers.

  2. says

    I totally get stuck on ideas too! And then I just get angry when I can’t get what I need, haha. But I love your substitution–because who doesn’t want a glass of sparkling wine while cooking? Oh yeah, count me in. And I’m excited to see what next month’s veggies are! Suspense!
    Allie recently posted…Weekend CapersMy Profile

  3. says

    such a tease with the September ingredients! 😉 I am loving this, I hope you know!

    I can send you some caperberries… 😉 I’m sorry you couldn’t find any! that’s a drag since they were the inspiration and all! I love risotto, and this recipe sounds amazing – great job!
    Kristina recently posted…caperberry cocktail partyMy Profile

    • says

      I’m so excited you’re enjoying it as much as me! Hopefully everyone has fun doing this for a while, because I am loving the challenge!

      I was sharing your goat cheeze recipe with my hubby last night – I’m hoping to make that in the next few weeks. So many possibilities!

  4. Emily says

    I’ve only had sparkling wine a few times but I really enjoy it! It’s such a nice treat.
    This recipe looks amazing! I’ve always been so intimidated by cooking risotto- I blame the chefs on The Food Network for always talking about how difficult it is to ‘get it right’. haha. I’m definitely going to have to try it though!
    Emily recently posted…Marvelous Monday #7My Profile

    • says

      Check out the link to the video – it’s really not hard at all, just time consuming. And once you do it, you’ll find yourself making it more often. :)

    • says

      You are so sweet – thanks girl!! I’m glad you’re loving MMAZ – it’s so much fun to host. Now I need to go check out your recipe, I’m behind!


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