Risotto with Fresh Mozzarella, Grape Tomatoes and Basil (Coo

TamTastic

Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil


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.


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

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.

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.


Yield: 6 servings

CALORIES 378 (29% from fat); FAT 12.1g (sat 5.2g,mono 4.1g,poly 1g); IRON 1.3mg; CHOLESTEROL 24mg; CALCIUM 178mg; CARBOHYDRATE 51.6g; SODIUM 777mg; PROTEIN 13.2g; FIBER 1.6g

Cooking Light, SEPTEMBER 2007

amycakes812

That sounds amazing!! I love risotto...will definitely make this for my next dinner with friends.