Risotto with Peas and Prosciutto Recipe

Name: Risotto with Peas and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups low-sodium chicken broth; 1/2 cup finely chopped onion; 1/2 stick (1/4 cup) unsalted butter; 1 1/2 cups Arborio rice (12 ounces); 1/2 cup dry white wine; 1 cup frozen baby peas, thawed; 2 oounces thinly sliced prosciutto, cut crosswise into 1/4-inch-wide strips; 1/2 teaspoon finely grated fresh lemon zest; 1 cup finely grated Parmigiano-Reggiano (2 ounces); 3 tablespoons finely chopped fresh flat-leaf parsley

Servings: persons

5 cups low-sodium chicken broth
1/2 cup finely chopped onion
1/2 stick (1/4 cup) unsalted butter
1 1/2 cups Arborio rice (12 ounces)
1/2 cup dry white wine
1 cup frozen baby peas, thawed
2 oounces thinly sliced prosciutto, cut crosswise into 1/4-inch-wide strips
1/2 teaspoon finely grated fresh lemon zest
1 cup finely grated Parmigiano-Reggiano (2 ounces)
3 tablespoons finely chopped fresh flat-leaf parsley

1
Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
2
Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
3
Add rice and cook, stirring, 1 minute.
4
Add wine and simmer, stirring, until absorbed.
5
Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
6
Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
7
Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
8
If necessary, thin risotto with some of remaining broth.
9
Serve immediately, with remaining 1/3 cup cheese.

997

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 5 cups low-sodium chicken broth, 1/2 cup finely chopped onion, 1/2 stick (1/4 cup) unsalted butter, 1 1/2 cups Arborio rice (12 ounces), and more.

Yes, Risotto with Peas and Prosciutto falls under the Soups & Stews 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.

Risotto with Peas and Prosciutto

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