Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

By chelyc13

Calories - 378
Fat - 12.1g
Protein - 13.2g
Carb - 51.6g
Fiber - 1.6g
Chol - 24mg
Iron - 1.2mg
Sodium - 777mg
Calc - 178mg

Ingredients

• 3 tblsp balsamic vinegar
• 4 1/2 cups fat free chicken broth
• 2 tblsp extravirgin olive oil
• 2 cups chopped leek
• 1 1/2 cups arborio rice
• 1/3 cup dry white wine
• 1/4 cup half and half
• 1 teas salt
• 1/4 teas freshly ground black pepper
• 1 cup halved grape tomatoes
• 1/4 cup chopped fresh basil
• 5 oz fresh mozzarella cheese, finely diced

Preparation

Step 1

1. Place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tblsp. Set aside.

2. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.

3. ehat 1 tblsp oil in a large saucepan over medium high heat. Add leek to pan; saute 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minutes or until liquid is nearly absorbed, stirring contantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add 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 into each of 6 shallow serving bowls; drizzle each serving with 1/2 teas balsamic syrup and 1/2 teas oil.