Fresh Tomato Basil Risotto with Mozzarella

Name: Fresh Tomato Basil Risotto with Mozzarella
Ingredients: 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.

By Lynnda Cloutier
@eatygourmet

The flavors of summer, in a great rice dish. Source: Unknown

Rating:

★★★★★ 1 vote5

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3 Comments

Ingredients

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

How to Make Fresh Tomato Basil Risotto with Mozzarella

Step-by-Step

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.
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.

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