Tomatoes and Basil

By á-45778

Recipe from Jane Henry

Ingredients

• 3 Tbs. balsamic vinegar
• 4 1/2 c fat-free chicken broth
• 2 Tbs. extra virgin olive oil, divided
• 2 c chopped leek
• 1 1/2 c Arborio rice
• 1/3 c dry white wine
• 1/4 c half and 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 small heavy saucepan and bring to boil over medium heat. Cook until slightly syrupy and reduced to 1 Tbs. (about 4 min). Set aside
Bring the broth to a simmer in a medium saucepan. (Do not boil) keep warm
Heat 1 Tbs. oil in a large saucepan over medium-high heat. Add leek; sauté 3 min or until tender. Add rice; cook 2 min, stirring constantly. Stir in wine, and cook 1 min or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 min or until liquid is 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 add the next (about 25 min total). Stir in half and half, salt and pepper, cook 2 min. 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 tsp. balsamic syrup and 1/2 tsp. olive oil.