RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES & BASIL

RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES & BASIL image

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Number Of Ingredients 12

3 tbsp balsamic vinegar
4 1/2 cups fat free chicken broth
2 tbsp olive oil
2 cups chopped leek
1 1/2 aborio rice
1/3 cup dry white wine
1/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 cup halved grape tomatoes
1/4 cup fresh basil
5 oz fresh mozzarella cheese finely diced

Steps:

Place vinegar in a small heavy saucepan, bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tbsp (about 4 min) Set aside. Bring broth to a simmer in a medium saucepan( do not boil) Keep warm Heat 1 tbsp 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 minute more or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth, cook 5 minutes or until liquid is nearly absorbed. 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 ( 25 minutes total) Stir in half and half, salt, pepper, cook 2 minutes. Remove from heat, stir in tomatoes, basil and cheese.. Place 1 cup risotto into bowl drizzle each with balsamic syrup