Sage Risotto With Mozzarella and Prosciutto Recipe

Name: Sage Risotto With Mozzarella and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) cans fat free chicken broth; 1 tablespoon butter; 1 cup finely chopped leek; 2 minced garlic cloves; 1 ¼ cups arborio rice; salt and pepper; ½ cup dry white wine; 1 12-2 tablespoons finely chopped fresh sage; 1 cup finely chopped fresh mozzarella cheese (about four ounces); ⅓ cup prosciutto (about 2 ounces)

Servings: persons

2 (14 ounce) cans fat free chicken broth
1 tablespoon butter
1 cup finely chopped leek
2 minced garlic cloves
1 ¼ cups arborio rice
salt and pepper
½ cup dry white wine
1 12-2 tablespoons finely chopped fresh sage
1 cup finely chopped fresh mozzarella cheese (about four ounces)
⅓ cup prosciutto (about 2 ounces)

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.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (14 ounce) cans fat free chicken broth, 1 tablespoon butter, 1 cup finely chopped leek, 2 minced garlic cloves, and more.

Yes, Sage Risotto With Mozzarella and Prosciutto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sage Risotto With Mozzarella and Prosciutto

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