Prosciutto and Pepper Risotto
Indulge in the irresistible flavors of Prosciutto and Pepper Risotto, a creamy and luxurious dish that perfectly balances savory and sweet elements. This Italian-inspired recipe features velvety Arborio rice infused with the richness of dry white wine and chicken stock, elevated by the vibrant sweetness of bell peppers and the smoky crunch of crispy prosciutto. Sautéed onion and garlic create an aromatic base, while Parmesan cheese and a touch of butter lend a decadent, melt-in-your-mouth texture. Garnished with fresh parsley and an optional sprinkle of extra cheese, this risotto makes an elegant yet comforting meal in just under an hour. Whether for a weeknight dinner or a special occasion, this recipe is a guaranteed showstopper for any table.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 slices Prosciutto
- 2 medium Bell peppers
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small Yellow onion
- 2 Garlic cloves
- 5 cups Chicken stock
- 0.5 cups Dry white wine
- 0.75 cups Parmesan cheese
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Heat the chicken stock in a medium saucepan over low heat and keep it warm.
Finely dice the onion, mince the garlic, and chop the bell peppers into small pieces.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 2-3 minutes until they are soft and fragrant.
Add the chopped bell peppers to the pan and cook for another 4-5 minutes until slightly softened.
Stir in the Arborio rice and toast it for about 1-2 minutes until the edges of the grains are translucent.
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm chicken stock to the rice one ladleful (about 1/2 cup) at a time, stirring frequently. Allow each ladleful of liquid to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
While the risotto cooks, heat a small non-stick skillet over medium heat. Add the prosciutto slices and cook for 2-3 minutes per side until they are crispy. Remove from the skillet, allow to cool slightly, and crumble into small pieces.
Once the risotto is cooked, reduce the heat to low. Stir in the butter, Parmesan cheese, salt, and black pepper. Mix well until the risotto is rich and creamy.
Fold in the crispy prosciutto pieces and chopped parsley, reserving a small amount of both for garnish.
Serve the risotto immediately, garnished with the reserved prosciutto and parsley. Optionally, add an extra sprinkle of Parmesan cheese on top.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 17.5 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 877 mg | 67% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
