Rating: 4 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

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Yield:
4 servings
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

443 calories; calories from fat 25%; fat 12.3g; saturated fat 7g; mono fat 3g; poly fat 1g; protein 18.8g; carbohydrates 59.6g; fiber 1.4g; cholesterol 43mg; iron 1.3mg; sodium 863mg; calcium 193mg.
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