Fresh Tomato and Basil Risotto with Mozzarella

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

4 can(s) (10 1/2 oz) low salt chicken broth

2 tablespoon(s) chopped fresh basil

1/2 cup(s) diced part-skim mozzarella cheese

1 1/2 cup(s) diced plum tomatoes

1/3 cup(s) dry white wine

1/2 cup(s) finely chopped onion

1/2 teaspoon(s) freshly ground black pepper

1 clove(s) garlic, crushed

2 tablespoon(s) grated fresh parmesan cheese

1 tablespoon(s) olive oil

2 teaspoon(s) olive oil

1/2 teaspoon(s) salt

1 1/2 cup(s) uncooked arborio rice

Directions:

1. Combine first 5 ingredients in a small bowl; stir well and set aside.
2. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add tomato mixture; cook 2 minutes, stirring constantly. Remove from heat; stir in mozzarella cheese and pepper. Sprinkle each serving with Parmesan cheese.

By RecipeOfHealth.com