Sage Risotto with Fresh Mozzarella and Prosciutto

Sage Risotto with Fresh Mozzarella and Prosciutto Recipe
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.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 443
Caloriesfromfat 25 %
Fat 12.3 g
Satfat 7 g
Monofat 3 g
Polyfat 1 g
Protein 18.8 g
Carbohydrate 59.6 g
Fiber 1.4 g
Cholesterol 43 mg
Iron 1.3 mg
Sodium 863 mg
Calcium 193 mg


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.

Lorrie Hulston Corvin,

Cooking Light

March 2005
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