Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

6 Reviews
ADD YOUR REVIEW
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield
6 servings (serving size: about 1 cup)
December 2003
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 378
  • Caloriesfromfat 29%
  • Fat 12.1g
  • Satfat 5.2g
  • Monofat 4.1g
  • Polyfat 1g
  • Protein 13.2g
  • Carbohydrate 51.6g
  • Fiber 1.6g
  • Cholesterol 24mg
  • Iron 1.3mg
  • Sodium 777mg
  • Calcium 178mg

How to Make It

Step 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.

Step 2

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

Step 3

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add the 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 evenly into 6 shallow serving bowls, and drizzle each with 1/2 teaspoon balsamic syrup and 1/2 teaspoon olive oil.

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Ratings & Reviews

ChefKiki's Review

jostrei
March 30, 2014
Delicious! Didn't have half and half, but skim milk worked just fine.

jostrei's Review

snehn042
April 09, 2013
I really enjoyed this risotto, but the BF thought it was just ok. He didn't like mozz cheese, he prefers when I make risotto with parm. I thought it was good as written. I would probably add the tomatoes in earlier next time to allow them to cook down a bit more as well. Overall, this is something I would make again.

snehn042's Review

paboking
February 27, 2010
Fantastic! I was cooking a birthday dinner for my wife, and made this with the CL "Seared Lamb with Balsamic Sauce". Great Winter meal with a nice Zin. I followed the instructions, and will make them both again!

paboking's Review

skrieger
July 23, 2009
My family loved this recipe the first time I made it, but we all felt the tomatoes should be cooked. I now make it using the roasted tomatoes from the CL recipe"Chicken and Brie Sandwich with Roasted tomatoes." It's wonderful. Try it.

skrieger's Review

ChefKiki
July 18, 2009
N/A

cookinfabulous's Review

cookinfabulous
January 02, 2009
This is awesome. I think it would also be good with roasted red peppers instead of the tomatoes. I made this as a main dish and found it very substantial. The balsamic vinegar is delicious. Would absolutely make this for company.