SAGE RISOTTO WITH FRESH MOZZARELLA AND PROSCIUTTO (COOKING LIGHT)
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
SAGE RISOTTO WITH MOZZARELLA AND PROSCIUTTO
From Cooking Light. You can sub basil for sage. Has little melty pockets of warm cheese! Perfect light no meat meal.
Provided by Pebbles
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to simmer over low heat, do not boil.
- Melt butter in saute pan over medium heat, add leeks and garlic, cook 3 minutes, stirring often.
- Add rice and salt, cook for 1 minutes, stirring constantly.
- Add wine, cook 2 minutes or until almost completely absorbed, stirring constantly.
- Add broth 1/2 cup at a timing stirring constantly until each 1/2 cup is absorbed about 20 minutes total.
- Stir in chopped sage and cook 2 minutes.
- Remove from heat, stir in mozzarella.
- Ladle into four bowls, sprinkle with about 1 1/2 tablespoons proscuitto and some black pepper.
Nutrition Facts : Calories 383.7, Fat 10, SaturatedFat 5.7, Cholesterol 29.8, Sodium 1014.6, Carbohydrate 55.2, Fiber 2.5, Sugar 1.8, Protein 11.9
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