Fresh Tomato-Basil Risotto with Mozzarella

By ctaubenheim

Ingredients

• 1 1/2 cups diced plum tomatoes
• 2 Tbsp chopped fresh basil
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1 clove garlic, crushed
• 4 (10 1/2oz) cans low sodium chicken broth
• 2 tsp olive oil
• 1/2 cup finely chopped onion
• 1 1/2 cups Arborio or other short grain rice, uncooked
• 1/3 cup dry white wine
• 1/2 cup (2oz) diced part skim mozzarella cheese
• 1/2 tsp freshly ground pepper
• 2 Tbsp grated Parmesan cheese

Preparation

Step 1

Combine first 5 ingredients; stir well, and set aside. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat 2 tsp oil in a large saucepan over medium high heat. Add onion; saute 3 minutes. Add rice; cook, stirring constantly, one minute. Add wine; cook, stirring constantly, 1 minute or until liquid is nearly absorbed. Add warm broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (about 20 minutes total). Add tomato mixture; cook, stirring constantly, 2 minutes. Remove from heat, and stir in mozzarella and pepper.

Calories: 289
Total Fat: 7.6g
Carbs: 45.7g
Cholesterol: 7mg
Sodium: 350mg