Risotto With Prosciutto and Peas

prosciutto-peas
Photo by  Anna Williams
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  • Serves 4
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    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

Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.Add the rice and cook, stirring constantly, for 2 minutes.Add the wine and cook, stirring frequently, until the liquid is absorbed.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.Remove from heat and stir in the Parmesan, peas, prosciutto, 1 teaspoon salt, and ¼ teaspoon pepper. Spoon into individual bowls.

Ingredients

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