As always, risotto is a labor of love - lots of stirring constantly! - but so worth for the end result.Begin by heating 2 and 1/4 cups vegetable broth in a medium saucepan until it comes to a simmer; be careful not to boil. Keep warm over low heat.
Meanwhile, heat 1 and 1/2 teaspoons olive oil in a large saucepan over medium-high heat. Add 1 cup chopped leek and saute for 3 minutes. Add 3/4 cup uncooked Arborio rice; cook for 2 minutes, stirring constantly. Add 3 tablespoon dry white wine (I chose an unfiltered Sancerre) and cook for 1 minute.
Now it's time to start adding the broth! Add 1/2 a cup, and cook until absorbed (about 3-5 minutes), stirring constantly. Reduce the heat to medium, then repeat by adding the broth 1/4 cup at a time, and stirring constantly until each portion is absorbed before adding the next (you'll need about 25-35 minutes total).
Stir in 2 tablespoons vegan cream (such as Wildwood plain soy creamer), along with 1/4 tsp. salt, and 1/8 tsp. black pepper; cook for 2 minutes.
Remove from heat and stir in 1/2 cup halved grape tomatoes, 2 tablespoons chopped fresh basil, and 2 and 1/2 ounces of diced vegan mozzarella - since this recipe called for fresh mozzarella, I definitely recommend the vegan version from Follow Your Heart; it most closely resembles very fresh buffalo mozzarella.
In a small saucepan or skillet, bring 1 and 1/2 tablespoons balsamic vinegar to a boil over medium heat. Continue to cook for about 2 minutes until syrupy - don't turn your back on this process! I ruined my first batch by letting it cook closer to 4 minutes.
Divide the risotto evenly into 3 servings of 1 cup each. Drizzle each serving with 1/2 tsp. of the balsamic syrup and 1/2 tsp. olive oil. Each serving is 380 calories.
Cost:
balsamic vinegar $4.99
vegetable broth $2.69
leek $1.72
Arborio rice $1.76
dry white wine $23.99
grape tomatoes $3.99
basil $2.99
vegan mozzarella $4.39
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