from-cookinglight

Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Ingredients

  • 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

Preparation


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.


  • Yield: 6 servings (serving size: about 1 cup)

Nutritional Information

Calories per serving: 378
Caloriesfromfat per serving: 29%
Fat per serving: 12.1g
Saturated fat per serving: 5.2g
Monounsaturated fat per serving: 4.1g
Polyunsaturated fat per serving: 1g
Protein per serving: 13.2g
Carbohydrate per serving: 51.6g
Fiber per serving: 1.6g
Cholesterol per serving: 24mg
Iron per serving: 1.3mg
Sodium per serving: 777mg
Calcium per serving: 178mg

Good to Know

Use fat-free cheese to enjoy this fresh Mediterranean dish without the saturated fat; you'll still get the flavor and the calcium.