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 dish that perfectly balances richness and freshness. This gluten-free delight is not only a feast for the senses but also a wholesome option for lunch or dinner, making it an ideal choice for any occasion. With a preparation time of just 45 minutes, you can easily whip up this elegant meal that serves four, ensuring everyone at the table is satisfied.

The star of this recipe is Arborio rice, known for its ability to absorb flavors and create a luscious, creamy texture. Combined with the aromatic notes of fresh sage and the savory depth of prosciutto, each bite is a delightful experience. The addition of finely chopped fresh mozzarella adds a delightful creaminess that melts beautifully into the risotto, making it irresistibly delicious.

Whether you're hosting a dinner party or simply treating yourself to a gourmet meal at home, this Sage Risotto is sure to impress. The combination of fresh ingredients and simple techniques allows you to create a restaurant-quality dish that showcases your culinary skills. So gather your ingredients, and let’s embark on a flavorful journey that will leave your taste buds dancing with joy!

Ingredients

  • 1.3 cups arborio rice 
  • 0.3 teaspoon pepper black freshly ground
  • tablespoon butter 
  • 0.5 cup wine dry white
  • 28 ounce fat-free less-sodium chicken broth fat-free canned
  • ounces fresh mozzarella cheese fresh finely chopped
  • 1.5 tablespoons fresh 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
0
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