4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
How to Make It
Preheat oven to 400°.
Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
Arrange prosciutto in a single layer on a baking sheet coated with cooking spray; bake at 400° for 7 minutes or until crisp. Set aside.
Bring broth and water to a simmer in a medium saucepan (do not boil); keep warm over low heat.
Melt butter in a medium sauté pan over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Add rice and thyme; cook 2 minutes, stirring constantly. Reduce heat to medium. Add white wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 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 beans, salt, and pepper; cook 2 minutes, stirring frequently.
Remove from heat; stir in arugula and cheese. Top with prosciutto.
There are few recipes to which I award 5 stars; this is one of them. Take a couple of days to do the prep work and maybe even try making your own mozzarella. Use homemade chicken broth if you possibly can, and try using whey (leftover from making the cheese) in place of the water. Get everything ready in advance and then relax with a glass of wine (preferably what you added to the rice) as you saute, add broth, and stir. Then sit down with your risotto and wine (crusty roll optional) and enjoy.
Yum. O. Seriously. My husband is the master of risotto (the non-light kind, with lots of butter and oil) and he even said this was amazing.
Followed the recipe to a T, except used a bit more liquid to get the right consistency. Amazing!
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