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Risotto With Prosciutto and Peas

Simple Risotto With Prosciutto and Peas
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2006

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

Frozen green beans and corn
To thaw frozen vegetables quickly, place the bag in a colander and run it under cold water.

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    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.