Sage Risotto with Fresh Mozzarella and Prosciutto

Gluten Free
Health score
12%
Sage Risotto with Fresh Mozzarella and Prosciutto
45 min.
4
468kcal

Suggestions


Indulge in the creamy, comforting flavors of our Sage Risotto with Fresh Mozzarella and Prosciutto, a delightful dish that is not only gluten-free but also perfect for any occasion. Whether you're looking for a side dish to complement your meal or a satisfying main course, this risotto is sure to impress your family and friends.

With its rich texture and aromatic notes of fresh sage, this risotto brings a touch of elegance to your dining table. The combination of Arborio rice, which absorbs flavors beautifully, and the creamy mozzarella creates a luscious mouthfeel that is simply irresistible. The addition of prosciutto adds a savory depth, making each bite a delightful experience.

Ready in just 45 minutes, this dish is both quick and easy to prepare, allowing you to enjoy a gourmet meal without spending hours in the kitchen. The use of dry white wine enhances the flavors, while the carefully balanced ingredients ensure a nutritious meal that is as wholesome as it is delicious. With only 468 calories per serving, you can savor this dish guilt-free.

So, gather your ingredients and get ready to create a culinary masterpiece that will leave everyone asking for seconds. Your taste buds will thank you!

Ingredients

  • 1.3 cups arborio rice 
  • 0.3 teaspoon pepper black freshly ground
  • tablespoon butter 
  • 0.5 cup cooking wine dry white
  • 28 ounce less-sodium chicken broth fat-free canned
  • ounces mozzarella cheese fresh finely chopped
  • 1.5 tablespoons sage fresh finely chopped
  •  garlic cloves minced
  • cup leek finely chopped
  • 0.3 cup pancetta chopped
  • 0.3 teaspoon salt 

Equipment

  • bowl
  • frying pan
  • sauce pan

Directions

  1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  2. Melt butter in a medium saut pan over medium heat.
  3. Add leek and garlic; cook for 3 minutes, stirring frequently.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle with black pepper.
  8. Garnish with sage sprigs, if desired.

Nutrition Facts

Calories468kcal
Protein13.15%
Fat36.46%
Carbs50.39%

Properties

Glycemic Index
67
Glycemic Load
40.45
Inflammation Score
-7
Nutrition Score
20.569130524345%

Flavonoids

Malvidin
0.02mg
Catechin
0.23mg
Epicatechin
0.17mg
Hesperetin
0.12mg
Naringenin
0.11mg
Kaempferol
0.6mg
Myricetin
0.08mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:468.04kcal
23.4%
Fat:17.85g
27.47%
Saturated Fat:8.31g
51.95%
Carbohydrates:55.52g
18.51%
Net Carbohydrates:53.15g
19.33%
Sugar:1.76g
1.96%
Cholesterol:42.93mg
14.31%
Sodium:1294.73mg
56.29%
Alcohol:3.09g
100%
Alcohol %:1.05%
100%
Protein:14.49g
28.99%
Copper:7.03mg
351.75%
Manganese:1.09mg
54.4%
Folate:163.06µg
40.76%
Selenium:23.09µg
32.99%
Vitamin B1:0.45mg
30.32%
Vitamin B3:4.64mg
23.18%
Phosphorus:227.3mg
22.73%
Iron:3.97mg
22.04%
Vitamin B12:1.15µg
19.13%
Calcium:188.74mg
18.87%
Vitamin B6:0.28mg
14.18%
Vitamin A:658.13IU
13.16%
Zinc:1.91mg
12.77%
Vitamin B5:1.25mg
12.51%
Vitamin K:11.7µg
11.15%
Vitamin B2:0.18mg
10.88%
Magnesium:38.11mg
9.53%
Fiber:2.38g
9.5%
Potassium:247.11mg
7.06%
Vitamin C:3.14mg
3.8%
Vitamin E:0.43mg
2.85%
Vitamin D:0.19µg
1.28%
Source:My Recipes