Prosciutto & Green Pea Risotto
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
scallions, spring or green onions
thinly sliced |
|
| ¼ | cup |
butter
or margarine |
|
| ½ | cup |
prosciutto
julienned |
*
|
| 1 | cup |
rice
uncooked |
|
| ½ | cup |
white wine
dry |
*
|
| 2 | cups |
chicken broth
hot |
|
| 3 | cups |
water
hot |
|
| 1 | cup |
green peas
frozen, thawed |
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
basil
fresh, chopped |
|
| ¼ | teaspoon |
white pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
scallions, spring or green onions
thinly sliced |
|
| 59 | ml |
butter
or margarine |
|
| 118 | ml |
prosciutto
julienned |
*
|
| 237 | ml |
rice
uncooked |
|
| 118 | ml |
white wine
dry |
*
|
| 473 | ml |
chicken broth
hot |
|
| 7.1E+2 | ml |
water
hot |
|
| 237 | ml |
green peas
frozen, thawed |
|
| 118 | ml |
heavy whipping cream
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
basil
fresh, chopped |
|
| 1.3 | ml |
white pepper
ground |
|
Directions
Cook green onions in butter 2 or 3 minutes or until soft in large skillet over medium heat.
Add prosciutto, cook 1 to 2 minutes more.
Add rice and cook 2 to 3 minutes, or until rice is lightly browned.
Add wine, stir until absorbed.
Increase heat to medium high; stir in 1 cup broth.
Continue stirring and adding remaining broth and water, 1 cup at a time, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
It will take approximately 25 to 30 minutes.
Remove from heat; stir in peas, cream, cheese, basil and pepper.
Stir until mixture is creamy. Serve immediately.
