Risotto with Fresh Mozzarella, Grape Tomatoes and Basil

22 Aug

I love fresh basil!  I love it so much every year I plant several so that I can have fresh basil throughout the summer.  And with all this basil I need some great recipes.  I came across this recipe a few years back when Mariya and I decided to try a vegetarian diet.  It actually gave us an opportunity to be more creative in cooking and we found many recipes to work with.  These days however Mariya has given up the veggie diet and I have for the most part continued to remain vegeterian but have brought chicken and fish back in.  However every once in a great while (Memorial Day, 4th of July and Labor Day) I have to have one of my stuffed burgers, stay tuned for Labor Day for that recipe. 

Recipe adapted from Cooking Light

Risotto with Fresh Mozzarella, Grape Tomatoes and Basil

Yield 6 servings


  • 5 tablespoons balsamic vinegar
  • 5 cups fat free, less-sodium chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped green onion
  • 1 1/2 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup half and half
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup halved green tomatoes
  • 1/3 cup chopped fresh basil
  • 5 ounces fresh mozzarella cheese, finely diced

Place vinegar in a small saucepan and bring to a boil over medium heat.  Cook until syrupy and reduced to 2 tablespoons.  Set aside

Heat 1 tablespoon olive oil in a large saucepan, add green onions and cook over medium heat until tender about 3 minutes.  Add rice; cook for 2 minutes stirring constantly.  Stir in wine and cook until absorbed about 1 minute also stirring constantly.

Stir in 1 cup of the broth cooking 5 minutes or until almost absorbed.  Add remaining broth 1/2 cup at a time stirring constantly until absorbed before adding more liquid.  This will take about 25 minutes total cooking time.  Stir in the half and half, salt and pepper cooking about 2 minutes.

Remove from heat and stire in the tomatoes, basil and cheese.

To serve, place about 1 cup in bowl, drizzle with olive oil and balsamic syrup.


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