Risotto With Prosciutto and Peas

Simple Risotto With Prosciutto and Peas
 Anna Williams
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preparation
40
minutes
cooking
40
minutes
Serves 4

Ingredients

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

Directions

  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.
Sara Quessenberry
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 22 %
  • Fat 18 g
  • Sat Fat 5 g
  • Cholesterol 56 mg
  • Sodium 1,437 mg
  • Carbohydrate 99 g
  • Fiber 4 g
  • Sugar 4 g
  • Protein 33 g
What does this mean? See Nutrition 101.

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