Best Sage Risotto With Fresh Mozzarella And Prosciutto Cooking Light Recipes

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RISOTTO WITH PEAS AND PROSCIUTTO



Risotto with Peas and Prosciutto image

Categories     Rice     Sauté     Pea     Spring     Prosciutto     Gourmet

Yield Makes 4 main-course or 6 to 8 side-dish servings

Number Of Ingredients 10

5 cups low-sodium chicken broth
1/2 cup finely chopped onion
1/2 stick (1/4 cup) unsalted butter
1 1/2 cups Arborio rice (12 ounces)
1/2 cup dry white wine
1 cup frozen baby peas, thawed
2 oounces thinly sliced prosciutto, cut crosswise into 1/4-inch-wide strips
1/2 teaspoon finely grated fresh lemon zest
1 cup finely grated Parmigiano-Reggiano (2 ounces)
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
  • Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
  • Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
  • Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA



Sage & Prosciutto Chicken Saltimbocca image

The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup plus 2 teaspoons all-purpose flour, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
8 fresh sage leaves
8 thin slices prosciutto or deli ham
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chicken broth
2 tablespoons lemon juice
2 tablespoons white wine or additional chicken broth
Lemon slices and fresh sage, optional

Steps:

  • Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.

Nutrition Facts : Calories 355 calories, Fat 17 g fat (5 g saturated fat), Cholesterol 128 mg cholesterol, Sodium 1070 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43 g protein.

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