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 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.