Fresh Tomato and Basil Risotto with Mozzarella

This recipe first appeared in Cooking Light magazine in October 1995. I have no idea why it isn't in their online database.

Yield: 6 servings ( Serving Size: (1 cup) servings )
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  • 4 can(s) (10 1/2 oz) Low Salt Chicken Broth
  • 2 tablespoon(s) Chopped Fresh Basil
  • 1/2 cup(s) Diced Part-Skim Mozzarella Cheese
  • 1 1/2 cup(s) Diced Plum Tomatoes
  • 1/3 cup(s) Dry White Wine
  • 1/2 cup(s) Finely Chopped Onion
  • 1/2 teaspoon(s) Freshly Ground Black Pepper
  • 1 clove(s) Garlic, crushed
  • 2 tablespoon(s) Grated Fresh Parmesan Cheese
  • 1 tablespoon(s) Olive Oil
  • 2 teaspoon(s) Olive Oil
  • 1/2 teaspoon(s) Salt
  • 1 1/2 cup(s) uncooked Arborio Rice


  1. Combine first 5 ingredients in a small bowl; stir well and set aside.

  2. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  3. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add tomato mixture; cook 2 minutes, stirring constantly. Remove from heat; stir in mozzarella cheese and pepper. Sprinkle each serving with Parmesan cheese.
August 2010

This recipe is a personal recipe added by Trishia64 and has not been tested or endorsed by MyRecipes.

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