Sage Risotto with Fresh Mozzarella and Prosciutto

Ingredients

• 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)

Preparation

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.