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Prosciutto and Green Pea Risotto

 

A very nice risotto, lovely mingling of rich flavors. Lots of work with all that stirring putting the love into the dish. The results are certainly worth it.
47

Yield

6

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 32951% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 356mg 15%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 18g
Vitamin A 22% Vitamin C 8%
Calcium 14% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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