Risotto with Fresh Mozzarella, Grape Tomatoes, & Basil

The following recipe is from Cooking Light and is very, very good! Risotto consists of a lot of stirring so you have to constantly watch your pot otherwise the risotto will burn. This dinner goes perfect with garlic bread & a nice glass of wine!

Ingredients:
3 Tbsp balsamic vinegar
4 1/2 cups fat-free, less-sodium chicken broth
2 Tbsp extra virgin 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 tsp salt
1/4 tsp freshly ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 oz fresh mozzarella cheese, finely diced

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); set aside

Bring the broth to a simmer in a medium saucepan (do not boil); keep warm

Heat 1 Tbsp 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
Place about 1 cup risotto evenly into 6 shallow serving bowls, and drizzle each with 1/2 teaspoon balsamic syrup and 1/2 teaspoon olive oil

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

Nutritional Information:
CALORIES 378(29% from fat); FAT 12.1g (sat 5.2g,mono 4.1g,poly 1g); IRON 1.3mg; CHOLESTEROL 24mg; CALCIUM 178mg; CARBOHYDRATE 51.6g; SODIUM 777mg; PROTEIN 13.2g; FIBER 1.6g