Sage Risotto With Mozzarella and Prosciutto

Name: Sage Risotto With Mozzarella and Prosciutto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
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)

Submitted by Pebbles

"From Cooking Light. You can sub basil for sage. Has little melty pockets of warm cheese! Perfect light no meat meal."

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Ready In:: 40mins
Ingredients:: 10
Serves:: 4

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

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.