Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil
- 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
Adapted from health.com
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.