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: 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 10 ounces risotto rice; 6 cups chicken stock or 6 cups vegetable stock; 7 ounces frozen peas; 12 ounce butter; fresh ground black pepper; 2 ounces parmesan cheese, grated; 3 12 ounces prosciutto, fried until crisp and broken into pieces

Servings: persons

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
10 ounces risotto rice
6 cups chicken stock or 6 cups vegetable stock
7 ounces frozen peas
12 ounce butter
fresh ground black pepper
2 ounces parmesan cheese, grated
3 12 ounces prosciutto, fried until crisp and broken into pieces

1
Heat 1 tbsp oil in a large pan.
2
Add the onion and garlic and cook until translucent.
3
Add the rice and stir to coat it.
4
Add the stock a ladle at a time until the rice is cooked but has a little bite to it, this should take about 20 minutes.
5
Add the peas in the last 5 minutes.
6
Take off the heat, stir in a knob of butter some black pepper and half the Parmesan.
7
Serve scattered with pieces of the proscuitto and the rest of the Parmesan.

1678

kcal

Calories

Fat

Carbs

129

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: 1 tablespoon olive oil, 1 onion, finely chopped, 2 garlic cloves, crushed, 10 ounces risotto rice, 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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