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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 443
  • Calories from fat: 25%
  • Fat: 12.3g
  • Saturated fat: 7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 18.8g
  • Carbohydrate: 59.6g
  • Fiber: 1.4g
  • Cholesterol: 43mg
  • Iron: 1.3mg
  • Sodium: 863mg
  • Calcium: 193mg

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)

Preparation

  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.
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