Best Risotto With Fresh Mozzarella Grape Tomatoes Basil Recipes

Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil image

Provided by Vino Girl

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons balsamic vinegar
4 1/2 cups reduced-sodium fat-free chicken broth
2 tablespoons extra virgin olive oil, divided
2 cups chopped leeks
1 1/2 cups arborio rice or 1 1/2 cups other medium grain rice
1/3 cup dry white wine
1/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 ounces 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 tablespoon (about 4 minutes). Set aside.
Bring 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 to pan; sauté 3 minutes or until tender.
Add rice; cook 2 minutes, stirring constantly.
Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
Stir in 1 cup broth; cook 5 minutes or until liquid is nearly 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 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 into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.

Nutrition Facts : Calories 337.6, Fat 11.4, SaturatedFat 4.5, Cholesterol 22.4, Sodium 549.4, Carbohydrate 46.4, Fiber 2.3, Sugar 1.6, Protein 9.5

Fresh Tomato Basil Risotto with Mozzarella image

Provided by Lynnda Cloutier

Categories Rice Sides

Number Of Ingredients 13

1 1/2 cups diced plum tomatoes
2 tbsp. chopped fresh basil
1 tbsp. olive oil
1/2 tsp. salt
1 clove garlic, crushed
4 cans low sodium chicken broth, 10.5 oz. each
2 tsp. olive oil
1/2 cup finely chopped onion
1 1/2 cups arborio or other short grain rice, uncooked
1/3 cup dry white wine
1/2 cup (2 oz) diced part skim mozzarella cheese
1/2 tsp. freshly ground pepper
2 tbsp. grated parmesan cheese.

Steps:

1. Mix first 5 ingredients; stir well and set aside. Bring broth to a simmer in medium pan Don't boil. Keep warm over low heat. Heat 2 tsp. oil in large pan over medium high heat. Add onion; sauté 3 minutes. Add rice; cook, stirring constantly, 1 minute.
2. Add wine; Cook, stirring constantly, 1 minute or til liquid is nearly absorbed. Add warm broth, 1/2 cup at a time, stirring constantly til each addition is absorbed before adding the next (about 20 minutes total). Add tomato mixture; cook, stirring constantly, 2 minutes. Remove from heat and stir in mozzarella and pepper. Sprinkle each serving with Parmesan cheese. Makes 6 servings.