Risotto With Prosciutto and Peas
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 744Calories From Fat 22%
- Fat 18g
- Sat Fat 5g
- Cholesterol 56mg
- Sodium 1,437mg
- Carbohydrate 99g
- Fiber 4g
- Sugar 4g
- Protein 33g
What does this mean? See
Nutrition 101
.
Quick Tip
To thaw frozen vegetables quickly, place the bag in a colander and run it under cold water.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
