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Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

Yield 6 servings
We liked the way sweet grape tomatoes, creamy mozzarella, and luscious risotto combine in this recipe from Mary Alayne Long first published in December 2003.

Ingredients

  • 3 tablespoons balsamic vinegar
  • 4 1/2 cups fat-free, less-sodium chicken broth
  • 2 tablespoons extravirgin olive oil, divided
  • 2 cups chopped leek
  • 1 1/2 cups Arborio rice or other medium-grain rice
  • 1/3 cup dry white wine
  • 1/4 cup half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup halved grape tomatoes
  • 1/4 cup chopped fresh basil
  • 5 ounces fresh mozzarella cheese, finely diced

Nutrition Information

  • calories 378
  • caloriesfromfat 29 %
  • fat 12.1 g
  • satfat 5.2 g
  • monofat 4.1 g
  • polyfat 1 g
  • protein 13.2 g
  • carbohydrate 51.6 g
  • fiber 1.6 g
  • cholesterol 24 mg
  • iron 1.3 mg
  • sodium 777 mg
  • calcium 178 mg

How to Make It

  1. Place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.

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

  3. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek to pan; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in half-and-half, salt, and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil, and cheese. Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.