Risotto with Fresh Mozzarella, Tomatoes, and Basil |
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Prep Time: 9 Minutes Cook Time: 26 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The highlight of this microwave risotto is the fresh mozzarella. Try not to over-stir when adding the mozzarella, or the cheese will melt too much. Ingredients:
3/4 cup chopped onion |
2 garlic cloves, minced |
2 teaspoons butter |
cooking spray |
4 cups organic vegetable broth (such as swanson certified organic) |
1 cup dry arborio rice |
1/2 cup dry white wine |
1 pint grape tomatoes, halved |
1/4 cup chopped fresh basil |
1/2 teaspoon salt |
1/4 cup (1/4-inch) diced fresh mozzarella cheese |
Directions:
1. Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray. Microwave, uncovered, at HIGH 2 minutes or until tender. Set aside.
2. Microwave broth in a glass bowl at HIGH 4 minutes or until hot. Stir rice and hot broth into onion mixture; microwave, uncovered, at HIGH 10 minutes. Stir in wine; microwave at HIGH an additional 10 minutes or until liquid is almost absorbed, stirring twice. Stir in tomatoes, basil, and salt. Gently fold in cheese.
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