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Risotto with Fresh Mozzarella, Tomatoes, and Basil

Risotto with Fresh Mozzarella, Tomatoes, and Basil

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.

Oxmoor House OCTOBER 2006

  • Yield: 8 servings (serving size: 1/2 cup)
  • Cook time:26 Minutes
  • Prep time:9 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 10%
  • Fat: 1.3g
  • Saturated fat: 0.6g
  • Protein: 3.3g
  • Carbohydrate: 24.2g
  • Fiber: 1.7g
  • Cholesterol: 3mg
  • Iron: 0.3mg
  • Sodium: 470mg
  • Calcium: 36mg
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Risotto with Fresh Mozzarella, Tomatoes, and Basil recipe

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