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Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil
Photo by Photography: Becky Luigart-Stayner

Ingredients

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

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 the broth to a simmer in a medium saucepan (do not boil). Keep warm. Heat 1 tablespoon oil in a large saucepan over medium-high he...

View full recipe at My Recipes

Comments

Variations on Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

  • Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil
    • 4 1/2 cups fat-free, less-sodium chicken broth
    • 1/4 cup half-and-half
    • 1 cup halved grape tomatoes
    • 1/3 cup dry white wine
    • 2 cups chopped leek
    • +18 other ingredients


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