Cooking Light - Risotto with Fresh Mozzarella, Grape Tomatoes and Basil

Cooking Light - Risotto with Fresh Mozzarella, Grape Tomatoes and Basil
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Nutritional Info
  • Servings Per Recipe: 6
  • 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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Introduction

This recipe is one of my favorites from Health.com and Cooking Light. This recipe is one of my favorites from Health.com and Cooking Light.
Number of Servings: 6

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

Tips

Reduced balsamic has a very potent taste -taste risotto with and without to decide your preference!


Directions

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.

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