If you read my previous post you know I tried out a new recipe over the weekend. It was delicious! Here it is for those of you who enjoy a new recipe every now and then.
Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil
4 1/2 C fat-free, less sodium chicken broth
1 T extra virgin olive oil (EVOO)
2 C chopped leek (can substitute green onions)
1 1/2 C Arborio rice (risotto)
1/3 C dry white wine
1/4 C half and half
1 t salt
1/4 t freshly ground black pepper
1 C halved grape tomatoes
1/4 C chopped fresh basil
5 oz fresh mozzarella cheese, finely diced
Bring chicken broth to a simmer in a medium saucepan (do not boil)
Heat 1 T EVOO in large saucepan or skillet over medium-high heat. Add leek to pan; saute' three minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1C broth; cook 5 minutes or until liquid is 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 next portion (about 25 minutes total). Stir in half and half, salt and pepper; cook two minutes. Remove from heat; stir in tomatoes, basil and cheese.
The recipe in the magazine also calls for a balsamic vinegar sauce, but I omitted this from our recipe the other night. If you choose to use it you will need 3 tablespoons balsamic vinegar. Before preparing the chicken broth place the vinegar in a small saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon. Set aside.
Once you have stirred in the tomatoes, basil and cheese and put each portion into a bowl or plate, drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon EVOO.