SAGE RISOTTO WITH FRESH MOZZARELLA AND PROSCIUTTO (COOKING LIGHT)

Sage Risotto with Fresh Mozzarella and Prosciutto (Cooking Light) image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 11

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Ingredients

28 ounces chicken broth
1 tablespoons butter
1 cups leeks
2 cloves garlic
1.25 cups arborio rice
0.25 teaspoons salt
0.5 cups dry white wine
1.5 tablespoons sage
4 ounces mozzarella cheese
2 ounces prosciutto
0.25 teaspoons black pepper

Steps:

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt butter in a medium sauté pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g