Melon and Prosciutto Risotto Recipe

Name: Melon and Prosciutto Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2 1/2-pound cantaloupe, peeled, halved, and seeded; 1 cup heavy whipping cream; 2 tablespoons extra virgin olive oil; 1 tablespoon unsalted butter; 3/4 cup finely chopped onion; 1 1/4 cups (about 8 ounces) Arborio rice; 2 cups good-quality dry white wine; 3 ounces 1/4-inch-thick slices prosciutto, diced; 1/3 cup freshly grated Parmigiano-Reggiano cheese; Fleur de sel and freshly ground pepper

Servings: persons

1
Coarsely chop half of the cantaloupe.
2
Place the chopped cantaloupe in a blender and puree until smooth and thick (makes about 1 2/3 cups).
3
Using a small melon baller, scoop enough of the remaining cantaloupe to make 1 cup of cantaloupe balls.
4
Set the cantaloupe puree and balls aside.
5
Beat 1 cup of the cream in a large bowl until soft peaks form.
6
Cover the whipped cream and refrigerate.
7
Heat the oil and butter in a heavy large saucepan over medium heat.
8
Add the onion and saute just until tender but not brown, about 2 minutes.
9
Add the rice and stir until slightly translucent, about 2 minutes.
10
Add the wine.
11
Bring to a simmer.
12
Reduce the heat to medium-low and simmer until the wine is absorbed, stirring frequently, about 8 minutes.
13
Stir in the cantaloupe puree and the remaining 1 cup cream.
14
Cook until the rice is tender but still firm to the bite, stirring frequently, about 20 minutes.
15
Stir in the prosciutto, then the cheese.
16
Stir in the reserved cantaloupe balls.
17
Fold the whipped cream into the risotto.
18
Season to taste with fleur de sel and pepper.
19
Transfer the risotto to 4 shallow bowls and serve.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 2 1/2-pound cantaloupe, peeled, halved, and seeded, 1 cup heavy whipping cream, 2 tablespoons extra virgin olive oil, 1 tablespoon unsalted butter, and more.

Yes, Melon and Prosciutto Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Melon and Prosciutto Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions