Risotto with Fresh Tomato and Basil
| Nutrition Information | |
| Calories: | 175 |
| Total Fat: | 5g |
| Saturated Fat: | 1.5g |
| Trans Fat: | 0g |
| Cholesterol: | 18mg |
| Sodium: | 251mg |
| Carbohydrates: | 25g |
| Dietary Fiber: | 1g |
| Sugars: | 1g |
| Protein: | 8.5g |
| Vitamin A: | 285iu (5%) |
| Vitamin C: | 4mg (6%) |
| Calcium: | 105mg (10%) |
| Iron: | 0.4mg (2%) |
1-1/2 cups diced fresh plum tomatoes
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1 garlic clove, crushed
5-1/4 cups low-sodium chicken broth
½ cup chopped onions
1-1/2 cups Arborio (or other short grain) rice, dry
2 ounces part skim mozzarella cheese, diced
½ teaspoon ground black pepper to taste
1 tablespoon grated parmesan cheese
Combine first 4 ingredients in a small bowl; stir well and set aside.
Bring broth to a simmer in a medium sauce pan. Keep warm over low heat.
Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Add onion and sauté until golden, about 3 minutes. Add rice; cook 1 minute, stirring constantly. Add warm broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.
Add tomato mixture; cook 2 minutes, stirring constantly. Remove from heat, stir in mozzarella cheese and pepper.
Serve hot with a sprinkle of Parmesan cheese over the top.
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