Cherry Tomato and Fresh Mozzarella Risotto

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    Risotto with Fresh Mozzarella, Grape Tomatoes & Basil
    recipe from Cooking in Kansas City blog

    3 Tbsp. balsamic vinegar
    4 1/2 cups fat-free, less- sodium chicken broth
    2 Tbsp. olive oil, divided
    2 cups chopped leek
    1 1/2 cups Arborio rice
    2 garlic cloves, minced
    1/3 cup dry white wine
    1/4 cup half & half
    1 tsp. salt
    1/4 tsp. freshly ground black pepper
    1 cup halved grape tomatoes
    1/4 fresh basil, chopped
    5 ounces fresh mozzarella cheese, finely diced

    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 broth to a simmer in a medium saucepan. Keep warm.

    Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek and saute 3 minutes. Add rice; cook 2 minutes, stirring constantly. Add garlic and stir for 30 seconds. Add wine and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup of broth; cook five minutes and stir often.

    Reduce heat to medium. Add remaining broth, 1/2 cup a time, until liquid is absorbed, stirring often. Stir in half and half, salt and pepper and cook 2 more minutes.

    Remove from heat; stir in tomatoes, basil and cheese. Place about 1 cup risotto into six shallow bowls; drizzle each with 1/2 tsp. balsamic syrup and 1/2 tsp. oil.

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