Thursday, February 24, 2005
a new issue of Cooking Light means a photo of yummy food from me
This recipe is from the March 2005 issue of Cooking Light, and boy is it ever good. I LOVE LOVE LOVE how all these things that look and sound (and taste) so rich are actually in a "light" magazine. Amazing.
Sage Risotto w/ Mozzarella and Prosciutto
28oz chicken broth
1T butter
1C chopped leek
2 garlic cloves, minced
1 1/4C arborio rice
1/4t salt
1/2C dry white wine
2T chopped sage
4oz mozzarella
2oz prosciutto
1/4t black pepper
Bring broth to a simmer and keep warm. In a medium saute pan, melt butter over medium heat. Add leek and garlic, cook for 3 minutes. Add rice and salt, cook for 1 minute while stirring constantly. Stir in wine, cook for 2 minutes or until liquid is absorbed. Add broth, 1/2C at a time, stirring frequently, until all broth is absorbed before adding more (will take about 20 minutes). Stir in sage, cook for 2 minutes. Remove from heat. Stir in the mozzarella. Split into 4 portions, top each portion with some prosciutto and black pepper.
CALORIES 443 (25% from fat); FAT 12.3g (sat 7g, mono 3g poly 1g); PROTEIN 18.8g; CARB 59.6g; FIBER 1.4g; CHOL 43mg; IRON 1.3mg; SODIUM 863mg; CALC 193mg
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This recipe is from the March 2005 issue of Cooking Light, and boy is it ever good. I LOVE LOVE LOVE how all these things that look and sound (and taste) so rich are actually in a "light" magazine. Amazing.
Sage Risotto w/ Mozzarella and Prosciutto
28oz chicken broth
1T butter
1C chopped leek
2 garlic cloves, minced
1 1/4C arborio rice
1/4t salt
1/2C dry white wine
2T chopped sage
4oz mozzarella
2oz prosciutto
1/4t black pepper
Bring broth to a simmer and keep warm. In a medium saute pan, melt butter over medium heat. Add leek and garlic, cook for 3 minutes. Add rice and salt, cook for 1 minute while stirring constantly. Stir in wine, cook for 2 minutes or until liquid is absorbed. Add broth, 1/2C at a time, stirring frequently, until all broth is absorbed before adding more (will take about 20 minutes). Stir in sage, cook for 2 minutes. Remove from heat. Stir in the mozzarella. Split into 4 portions, top each portion with some prosciutto and black pepper.
CALORIES 443 (25% from fat); FAT 12.3g (sat 7g, mono 3g poly 1g); PROTEIN 18.8g; CARB 59.6g; FIBER 1.4g; CHOL 43mg; IRON 1.3mg; SODIUM 863mg; CALC 193mg
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Labels: food
