Sage Risotto with Fresh Mozzarella and Prosciutto

(from Tri Chef’s recipe box)

Source: Cooking Light

Prep time: 20 minutes
Cook time: 30 minutes
Serves 4 people

Categories: Dinner-Vegetarian

Ingredients

  • 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)

Directions

  1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  2. 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.

  3. Yield: 4 servings

  4. NUTRITION PER SERVING

  5. LORIES 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

  6. http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1031618

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