Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

Name: Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil
Yield: 6 servings (serving size: about 1 cup)
Ingredients: 3 tablespoons balsamic vinegar; 4 ½ cups fat-free, less-sodium chicken broth; 2 tablespoons extravirgin olive oil, divided; 2 cups chopped leek; 1 ½ cups Arborio rice or other medium-grain rice; ⅓ cup dry white wine; ¼ cup half-and-half; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 cup halved grape tomatoes; ¼ cup chopped fresh basil; 5 ounces fresh mozzarella cheese, finely diced

6 Ratings
5 Reviews

Recipe by Cooking Light December 2003

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Credit: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary test

Yield:

6 servings (serving size: about 1 cup)

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

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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ChefKiki

03/30/2014

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

jostrei

04/09/2013

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

02/27/2010

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

07/22/2009

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.

cookinfabulous

01/02/2009

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.

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Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

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Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil