Risotto with Artichoke Hearts Prosciutto and Red Bell Pepper
Creamy, indulgent, and bursting with Mediterranean flavors, this Risotto with Artichoke Hearts, Prosciutto, and Red Bell Pepper is the perfect dish to elevate your weeknight dinner or impress at your next dinner party. Crafted with tender Arborio rice simmered in warm chicken stock and dry white wine, this risotto achieves a luxuriously creamy texture. The sweet crunch of sautéed red bell pepper, the savory richness of prosciutto, and the delicate tang of artichoke hearts create a harmonious blend of textures and flavors. Finished with a generous helping of Parmesan cheese and fragrant parsley, this recipe is a celebration of vibrant ingredients and classic Italian technique. Quick to prepare in under an hour and ideal for four servings, it’s a flavorful, satisfying dish that’s perfect for any occasion. Keywords: risotto recipe, creamy risotto, artichoke hearts, prosciutto, Italian comfort food.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 large Red bell pepper, diced
- 14 ounces Canned artichoke hearts, drained and quartered
- 4 ounces Prosciutto, sliced into thin strips
- 6 cups Chicken stock, warmed
- 0.5 cups Dry white wine
- 0.75 cups Grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large saucepan or skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the Arborio rice to the pan and stir to coat the grains in the oil and butter. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the white wine and stir continuously until the liquid is mostly absorbed.
Begin adding the warm chicken stock, one ladle (about 1/2 cup) at a time. Stir constantly, allowing the liquid to be absorbed before adding the next ladle. Continue this process for about 25-30 minutes, or until the rice is tender and creamy.
While the risotto is cooking, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat.
Add the diced red bell pepper and cook for 4-5 minutes, until softened.
Stir in the artichoke hearts and prosciutto, cooking for an additional 2-3 minutes. Remove from heat and set aside.
Once the risotto is cooked, stir in the cooked bell pepper, artichoke hearts, and prosciutto.
Add the remaining 1 tablespoon of butter, grated Parmesan cheese, salt, and pepper. Stir well to combine and adjust seasoning to taste.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 5.7 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 683 mg | 15% | |
*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.
