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Risotto with Fresh Mozzarella, Tomatoes, and Basil

Prep time 9 mins
Cook time 26 mins
Yield 8 servings (serving size: 1/2 cup)
The highlight of this microwave risotto is the fresh mozzarella. Try not to over-stir when adding the mozzarella, or the cheese will melt too much.

Ingredients

  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons butter
  • Cooking spray
  • 4 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 cup dry Arborio rice
  • 1/2 cup dry white wine
  • 1 pint grape tomatoes, halved
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 cup (1/4-inch) diced fresh mozzarella cheese

Nutrition Information

  • calories 120
  • caloriesfromfat 10 %
  • fat 1.3 g
  • satfat 0.6 g
  • protein 3.3 g
  • carbohydrate 24.2 g
  • fiber 1.7 g
  • cholesterol 3 mg
  • iron 0.3 mg
  • sodium 470 mg
  • calcium 36 mg

How to Make It

  1. Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray. Microwave, uncovered, at HIGH 2 minutes or until tender. Set aside.

  2. Microwave broth in a glass bowl at HIGH 4 minutes or until hot. Stir rice and hot broth into onion mixture; microwave, uncovered, at HIGH 10 minutes. Stir in wine; microwave at HIGH an additional 10 minutes or until liquid is almost absorbed, stirring twice. Stir in tomatoes, basil, and salt. Gently fold in cheese.

Oxmoor House Healthy Eating Collection