Cooking Light - Risotto with Fresh Mozzarella, Grape Tomatoes and Basil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tablespoons balsamic vinegar4 1/2 cups fat-free, less-sodium chicken broth2 tablespoons extravirgin olive oil, divided2 cups chopped leek1 1/2 cups Arborio rice or other medium-grain rice1/3 cup dry white wine1/4 cup half-and-half1 teaspoon salt1/4 teaspoon freshly ground black pepper1 cup halved grape tomatoes1/4 cup chopped fresh basil5 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 the 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; 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.
Serving Size: 6 Servings (About 1 cup)
Number of Servings: 6
Recipe submitted by SparkPeople user VEG_GIRL04.
Bring the 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; 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.
Serving Size: 6 Servings (About 1 cup)
Number of Servings: 6
Recipe submitted by SparkPeople user VEG_GIRL04.
Nutritional Info Amount Per Serving
- Calories: 325.0
- Total Fat: 11.3 g
- Cholesterol: 22.7 mg
- Sodium: 702.7 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 1.1 g
- Protein: 10.8 g
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