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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

378 calories; calories from fat 29%; fat 12.1g; saturated fat 5.2g; mono fat 4.1g; poly fat 1g; protein 13.2g; carbohydrates 51.6g; fiber 1.6g; cholesterol 24mg; iron 1.3mg; sodium 777mg; calcium 178mg.