Risotto With Prosciutto and Peas

Photo by  Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 744 calories
    • Calories 22 calories from fat
    • Fat 18 g
    • Sat Fat 5 g
    • Cholesterol 56 mg
    • Sodium 1,437 mg
    • Protein 33 g
    • Carbohydrate 99 g
    • Sugar 4 g
    • Fiber 4 g


  1. Check 2tablespoons unsalted butter
  2. Check 1 small yellow onion, finely chopped
  3. Check 2cups Arborio rice
  4. Check 1cup dry white wine
  5. Check 4cups low-sodium chicken broth
  6. Check 1cup grated Parmesan
  7. Check 1cup frozen peas, thawed
  8. Check 4ounces thinly sliced prosciutto, cut into 1-inch pieces
  9. Check kosher salt and black pepper


  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.
  2. Add the rice and cook, stirring constantly, for 2 minutes.
  3. Add the wine and cook, stirring frequently, until the liquid is absorbed.
  4. Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. It should take about 30 minutes for all of it to be absorbed.
  5. Remove from heat and stir in the Parmesan, peas, prosciutto, 1 teaspoon salt, and ¼ teaspoon pepper. Spoon into individual bowls.