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Sage Risotto with Fresh Mozzarella and Prosciutto

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  • Sage Risotto with Fresh Mozzarella and Prosciutto

    Diced mozzarella melts but doesn't completely disperse in this rice-based risotto. Little pockets of warm cheese will surprise and please you. Substitute basil for sage, if desired.

    2 (14-ounce) cans fat-free, less-sodium chicken broth
    1 tablespoon butter
    1 cup finely chopped leek
    2 garlic cloves, minced
    1 1/4 cups Arborio rice
    1/4 teaspoon salt
    1/2 cup dry white wine
    1 1/2 to 2 tablespoons finely chopped fresh sage
    1 cup (4 ounces) finely chopped fresh mozzarella cheese
    2 ounces prosciutto, chopped (about 1/3 cup)
    1/4 teaspoon freshly ground black pepper
    Sage sprigs (optional)

    Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
    Melt butter in a medium sauté pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, and cook for 2 minutes. Remove from heat; stir in mozzarella. Spoon 1 cup risotto into each of 4 bowls; top each serving with about 1 1/2 tablespoons prosciutto. Sprinkle with black pepper. Garnish with sage sprigs, if desired.

    Yield: 4 servings

    CALORIES 443(25% from fat); FAT 12.3g (sat 7g,mono 3g,poly 1g); PROTEIN 18.8g; CHOLESTEROL 43mg; CALCIUM 193mg; SODIUM 863mg; FIBER 1.4g; IRON 1.3mg; CARBOHYDRATE 59.6g
    Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.