Rating: 4 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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.

Mary Alayne Long, Vestavia Hills, Alabama
Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

378 calories; calories from fat 29%; fat 12.1g; saturated fat 5.2g; mono fat 4.1g; poly fat 1g; protein 13.2g; carbohydrates 51.6g; fiber 1.6g; cholesterol 24mg; iron 1.3mg; sodium 777mg; calcium 178mg.
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