Risotto With Peas & Prosciutto Recipe

Name: Risotto With Peas & Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock; 3 cups water; 4 tablespoons olive oil; 1/2 onion large, chopped; 2 cups arborio rice; 1/2 cup dry white wine; 3 cloves garlic minced; 1 cup peas fresh or frozen, thawed; 6 slices prosciutto; 3 tablespoons fresh sage shredded

Servings: persons

3 cups chicken stock
3 cups water
4 tablespoons olive oil
1/2 onion large, chopped
2 cups arborio rice
1/2 cup dry white wine
3 cloves garlic minced
1 cup peas fresh or frozen, thawed
6 slices prosciutto
3 tablespoons fresh sage shredded

1
Cook prosciutto in a skillet, turning often, until crisp. Remove from pan. Break into pieces when cool and set aside.
2
In a small saucepan, bring chicken stock and water to a boil, keep at a simmer.
3
In a large skillet, on medium heat, heat oil; cook garlic and onion until soft.
4
Stir in rice, then add wine.
5
Cook, stirring until liquid is almost absorbed.
6
Add chicken stock 3/4 cup at a time, stirring until absorbed after each addition. Total cooking time about 30 minutes.
7
Stir peas, prosciutto and sage into rice.

820

kcal

Calories

Fat

Carbs

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: 3 cups chicken stock, 3 cups water, 4 tablespoons olive oil, 1/2 onion large, chopped, and more.

Yes, Risotto With Peas & Prosciutto falls under the Meat & Poultry 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 & Prosciutto

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