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Sage Risotto with Fresh Mozzarella and Prosciutto

Yield 4 servings
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.

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)

Nutrition 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

How to Make It

  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.