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
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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.
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?
