Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil

Total Time
Prep 20 mins
Cook 40 mins

Cooking Light, September 2007 (first published in December 2003)

Ingredients Nutrition


  1. Place vinegar in a small, heavy saucepan; bring to a boil over medium heat.
  2. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
  3. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
  4. Heat 1 tablespoon oil in a large saucepan over medium-high heat.
  5. Add leek to pan; sauté 3 minutes or until tender.
  6. Add rice; cook 2 minutes, stirring constantly.
  7. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
  8. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
  9. Reduce heat to medium.
  10. 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).
  11. Stir in half-and-half, salt, and pepper; cook 2 minutes.
  12. Remove from heat; stir in tomatoes, basil, and cheese.
  13. 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.
Most Helpful

This was AMAZING! :) The flavor profile was very unique and my family loved it! Totally recommend it to any family willing to try something new! :)

FlavorACE December 08, 2013

My family absolutely loved this risotto. I'll definitely be making it again, even though it is a lot of work trying to constantly stir it while putting together the rest of the meal. It was still well worth it. I followed the recipe pretty closely. The balsamic vinegar hardened before I came to the step to drizzle it at the end, so I just omitted it completely. And I used onion in place of leek and regular tomato instead of grape, since that's what I had on hand.

Green Cuisine May 19, 2008