Risotto With Fresh Mozzarella, Grape Tomatoes & Basil

By shauna

Ingredients

• 3 Tbsp. Balsamic Vinegar
• 41/2 C. Fat-Free, Low-Sodium Chicken Broth
• 2 Tbsp. Extra-Virgin Olive Oil, divided
• 2 C. Leeks, chopped
• 11/2 C. Uncooked Arborio Rice
• 1/3 C. Dry White Wine
• 1/4 C. Half & Half
• 1 tsp. Salt
• 1/4 tsp. Freshly Ground Black Pepper
• 1 C. Halved Grape Tomatoes
• 1/4 C. Chopped Fresh Basil
• 5 oz. Fresh Mozzarella Cheese, finely diced

Preparation

Step 1

Place vinegar in a sm. heavy saucepan; bring to a boil over med-heat. Cook till slightly syrupy & reduced to 1 Tbsp. ( about 4 min. ) Set aside. Bring broth to a simmer in a med. saucepan ( do not boil ). Keep warm. Heat 1 Tbsp. olive oil in a lg. saucepan over med-high heat. Add leeks; saute 3 min. or till tender. Add rice; cook 2 min., stirring constantly. Stir in wine; cook 1 min. or till the liquid is nearly absorbed, stirring constantly. Stir in 1 C. broth; cook 5 min. or till the liquid is nearly absorbed, stirring constantly. Reduce the heat to med. Add the remaining broth, 1/2 C. at a time, stirring constantly till each portion of the broth is absorbed before adding the next ( about 25 min. total ). Stir in half & half, salt & pepper; cook 2 min, remove from heat; stir in tomatoes, basil & cheese. Place about 1 C. risotto into 6 shallow serving bowls; drizzle each serving with 1/2 tsp. balsamic syrup & 1/2 tsp. olive oil. Serve.