Risotto with Mozarella, Tomatoes and Basil

Categories: Vegetables

Ingredients

• 4 1/2 cups unsalted chicken broth
• 2 Tbsp. extra-virgin olive oil, divided use
• 2 cups chopped leeks
• 1 1/2 cups Arborio rice
• 1/3 cup dry white wine or unsalted chicken broth
• 1/4 cup half-and-half
• 1 tsp. coarse salt
• 1/4 tsp. ground black pepper
• 1 cup halved grape tomatoes
• 1/4 cup chopped fresh basil
• 2 oz. shredded part-skim mozzarella cheese

Directions

1. In a medium pan; keep warm, bring the broth to a simmer (do not boil); keep warm.
2. Heat 1 Tbsp. oil in a large saucepan over medium-high. Add leeks; cook 3 minutes or until tender. Add rice; cook 2minutes, stirring constantly. Stir in wine and cook 1 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth, cook 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, 1/2 cup at a time, stirring constantly, , salt 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. Divide and spoon into shallow bowls; drizzle each serving with remaining oil.

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