Name: Risotto With Peas And Prosciutto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 9 cups chicken broth; ¼ cup olive oil; 1 large onion, finely chopped; 6 cloves garlic, finely chopped; 3 cups arborio rice; 1 cup dry white wine; 1 teaspoon salt; 1 cup frozen peas, thawed; 3 ounces prosciutto, chopped; 1 tablespoon fresh oregano, chopped; ¼ cup shredded Asiago cheese or Parmesan cheese; ¼ teaspoon ground nutmeg

Directions

Basic Risotto:

Step 1

In large pot, bring chicken broth to a simmer.

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Step 2

In large, heavy-bottom pot, heat oil over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté for 2 minutes.
Step 3

Add rice to onion, stirring to evenly coat with the oil; cook for 1 minute. Add wine and salt; cook, stirring constantly, until all the wine is absorbed, about 5 minutes.
Step 4

Add 2 cups of the simmering broth to the rice. Stir over medium-high heat until all the liquid is absorbed, about 5 minutes; the mixture should remain at a low boil. Add the remaining broth, 1 cup at a time, stirring continuously, until all the broth is absorbed before adding the next 1 cup broth. All the broth should be absorbed after about 25 to 30 minutes of total cooking time. The mixture should be thick and creamy and the rice tender.
Step 5

Remove 4 cups of the warm risotto and transfer to a large bowl. Cover the pot with the remaining risotto and remove from heat. With rice in bowl, quickly proceed with steps 1 and 2 of Tex-Mex Risotto Cakes with Yogurt-Cilantro Sauce (see recipe www.familycircle.com).

Risotto with Peas and Prosciutto:

Step 6

Into remaining risotto in pot, gently stir peas, prosciutto, oregano, Asiago and nutmeg. Serve risotto immediately with slices of crusty bread and green salad. Makes 6 servings.

Nutrition Facts

Per Serving:

427 calories; fat 13g; cholesterol 18mg; saturated fat 3g; carbohydrates 59g; insoluble fiber 3g; protein 12g; sodium 1516mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts