Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil


4 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons extravirgin olive oil, divided
2 cups chopped leek
1 1/2 cups Arborio rice or other medium-grain rice
1/3 cup dry white wine
1/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 ounces fresh mozzarella cheese, finely diced


Bring the broth to a simmer in a medium saucepan (do not boil). Keep warm.

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. 
Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute 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 the 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). Stir in half-and-half, 
salt, and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil, and cheese. 


Yield:  6 servings (serving size: about 1 cup)

CALORIES 350 (29% from fat); FAT 12.1g (sat 5.2g,mono 4.1g,poly 1g); PROTEIN 13.2g; CHOLESTEROL 24mg; 
CALCIUM 178mg; SODIUM 777mg; FIBER 1.6g; IRON 1.3mg; CARBOHYDRATE 51.6g