Review: Tomato, Basil, Mozarella Risotto

[kwormann]

I didnt actually make this....DH was almost finished when I got home from my work out! We had it with feta-cheese pita bread and wine. It was pretty good! We did substitute feta and goat cheese for the moz which I am sure gave it more flavor, but Im sure it would also be good the other way! We agree on an 8.

Kim

[guavagirl]

We just tried this last night, and, although my arm nearly fell off in the making (don't do this after a 6-mile run!), it was a tasty dish. Never the conformist :D, I altered the recipe somewhat, such that:

> vegetable broth took the place of chicken broth;

> because I didn't have 42 ounces of broth (of any kind), I used tomato juice and white wine to make up the difference;

> the fresh basil amount was doubled;

> a can of great northern white beans were added, along with...

> a yellow bell pepper, sliced and pan-roasted.

I wasn't too crazy about the mozzarella cheese -- made scooping up the risotto a battle of cheese strings. I wouldn't hesitate to use a different cheese next time (e.g., feta or goat served on top).

Happy weekend!

[mb]

what issue is this from? just wondering - it sounds delicious!
marisa :)

[guavagirl]

Aka (AKA Lilia) posted the recipe in a previous post (see below). The recipe was in the CL Oct 1995 issue. So easy for me to find someone else's pre-typed recipe than to type it myself :) Thanks, Aka!



Anyway, here's the recipe I tried last week. I'll be making this again.

Lilia


* Exported from MasterCook *

Fresh Tomato & Basil Risotto with Mozzarella

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1995 Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups plum tomato -- diced
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1/2 teaspoon salt
1 garlic clove -- crushed
42 ounces low-salt chicken broth
2 teaspoons olive oil
1/2 cup finely chopped onion
1 1/2 cups Arborio rice, or other short-grain rice -- uncooked
1/3 cup dry white wine
1/2 cup Mozzarella cheese, part skim milk -- diced
1/2 teaspoon freshly ground pepper
2 tablespoons grated fresh Parmesan cheese

Combine first 5 ingredients in a small bowl; stir well, and set aside. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion; sauté 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.

(serving size: 1 cup)

Source:
"Cooking Light, October 1995, page 146"
Copyright:
"Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 282 Calories; 8g Fat (23.7% calories from fat); 16g Protein; 42g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 304mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Serving Ideas : Sprinkle each serving with Parmesan cheese.

[mb]

thanks, guavagirl (& AKA). i must have missed that thread...

[KristaMB]

Kim, please tell me about the feta cheese pita bread. Is it just pita with feta in it, or do you do something magical to it? Sounds good! I think I'll copy you and try it with the risotto later this week!

Thanks,
~Krista

[kwormann]

Its SINFUL! Its from this Middle Eastern Restaurant in town called Droubies. It is pita bread with feta melted on top:)

[beacooker]

Yum, yum. That feta pita reminds me of one of my favorite things - cooking home made pita, and eating them with feta on them immediately after they come out of the oven. Maybe I'll be cooking some pita this weekend...