Burst Tomato and Basil Risotto with Mascarpone

 
Ingredients
  • 3 Tbsp. balsamic vinegar
  • 4½ c. vegetable broth
  • 2 Tbsp. extra virgin olive oil, divided
  • 1½ c. Arborio rice
  • ⅓ c. dry white wine
  • ¼ c. half-and-half or whole milk
  • 1 tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 c. grape tomatoes
  • ¼ c. chopped fresh basil
  • 5 oz. fresh marscapone cheese
Instructions
  1. Heat a large saute pan over medium-high heat for several minutes. Once hot, add the grape tomatoes and saute, stirring constantly, until browned and burst. Set aside.
  2. Bring the vegetable broth to a simmer in a medium saucepan, but do not let it boil. Keep warm.
  3. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the rice and cook 2 minutes, stirring constantly. Add the wine to the pan, and stir constantly until liquid is nearly absorbed, about a minute. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
  4. Meanwhile, place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes).
  5. Stir the half-and-half, salt, and pepper into the risotto; cook 2 minutes. Remove from heat; stir in burst tomatoes and basil. Place about 1 cup risotto into each of 6 shallow serving bowls. Add a spoonful or mascarpone and a drizzle of balsamic syrup to each. Serve hot..

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