Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

Ingredients

• 2 cups chopped leek
• ¼ teaspoon freshly ground black pepper
• ¼ cup half-and-half
• ¼ teaspoon freshly ground black pepper
• 1 cup halved grape tomatoes
• 3 tablespoons balsamic vinegar
• 4 ½ cups fat-free, less-sodium chicken broth
• + 17 more ingredients
• • 1 ½ cups Arborio rice or other medium-grain rice
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extravirgin olive oil, divided
  • 2 cups chopped leek
  • 1 ½ cups Arborio rice or other medium-grain rice
  • ¹/₃ cup dry white wine
  • ¼ cup half-and-half
  • 1 teaspoon salt
  • 5 ounces fresh mozzarella cheese, finely diced
  • ¼ cup chopped fresh basil
  • 4 ½ cups fat-free, less-sodium chicken broth
  • 1 cup halved grape tomatoes
  • ¹/₃ cup dry white wine
  • 5 ounces fresh mozzarella cheese, finely diced
  • 2 tablespoons extravirgin olive oil, divided
  • ¼ cup chopped fresh basil
  • 1 teaspoon salt

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. ...

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