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      RECIPE TITLE "Sage Risotto with Fresh Mozzarella and Prosciutto" Author: Lorrie Hulston Corvin
      Recipe courtesy of Cooking Light Magazine : get 11 issues, save 64%

    yields 4 servings time--- difficultyeasy

    Diced mozzarella melts but doesn't completely disperse in this rice-based risotto. Little pockets of warm cheese will surprise and please you. Substitute basil for sage, if desired.


    2 (14-ounce) cans fat-free, less-sodium chicken broth
    1 tablespoon butter
    1 cup finely chopped leek
    2 garlic cloves, minced
    1 1/4 cups Arborio rice
    1/4 teaspoon salt
    1/2 cup dry white wine
    1 1/2 to 2 tablespoons finely chopped fresh sage
    1 cup (4 ounces) finely chopped fresh mozzarella cheese
    2 ounces prosciutto, chopped (about 1/3 cup)
    1/4 teaspoon freshly ground black pepper
    Sage sprigs (optional)

    Cooking Light Magazine Cooking Light was first published as a small column in Southern Living magazine, before publisher Southern Progress decided to launch the magazine in 1987. It has become one of the most popular cooking magazines in the market. The focus is on healthy eating and living. Cooking Light features approximately 100 recipes in each issue, making the magazine a standout in the cooking genre. Nutritional information is included with each recipe, so you know the amount of calories, fat, protein, fiber, carbohydrates, cholesterol, iron, sodium and calcium contained in a dish. Recipes typically have less than 30% of the recommended daily amount of fat and are also low in salt. The magazine also features a number of articles in each issue on exercise, as part of the healthy lifestyle promoted in Cooking Light. Other topics include travel, shopping and gift ideas. Articles also feature highly acclaimed chefs, expert insights and cooking techniques.


    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 1/4 teaspoon 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. Garnish with sage sprigs, if desired.


    CALORIES 443(25% from fat); FAT 12.3g (sat 7g,mono 3g,poly 1g); PROTEIN 18.8g; CHOLESTEROL 43mg; CALCIUM 193mg; SODIUM 863mg; FIBER 1.4g; IRON 1.3mg; CARBOHYDRATE 59.6g

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