Sage Risotto With Mozzarella and Prosciutto |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Cooking Light. You can sub basil for sage. Has little melty pockets of warm cheese! Perfect light no meat meal. Ingredients:
2 (14 ounce) cans fat free chicken broth |
1 tablespoon butter |
1 cup finely chopped leek |
2 minced garlic cloves |
1 1/4 cups arborio rice |
salt and pepper |
1/2 cup dry white wine |
1 1/2-2 tablespoons finely chopped fresh sage |
1 cup finely chopped fresh mozzarella cheese (about four ounces) |
1/3 cup prosciutto (about 2 ounces) |
Directions:
1. Bring broth to simmer over low heat, do not boil.
2. Melt butter in saute pan over medium heat, add leeks and garlic, cook 3 minutes, stirring often.
3. Add rice and salt, cook for 1 minutes, stirring constantly.
4. Add wine, cook 2 minutes or until almost completely absorbed, stirring constantly.
5. Add broth 1/2 cup at a timing stirring constantly until each 1/2 cup is absorbed about 20 minutes total.
6. Stir in chopped sage and cook 2 minutes.
7. Remove from heat, stir in mozzarella.
8. Ladle into four bowls, sprinkle with about 1 1/2 tablespoons proscuitto and some black pepper.
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