Risotto with Peas and Prosciutto
Elevate your weeknight dinner with this creamy Risotto with Peas and Prosciutto, a dish that combines Italian comfort food with a touch of elegance. Featuring tender Arborio rice cooked to perfection in a rich broth, this recipe is infused with the savory flavors of prosciutto, vibrant pops of sweetness from peas, and a hint of dry white wine for added depth. A finishing touch of Parmesan cheese and a silky pat of butter brings luxurious creaminess to every bite, while fresh parsley adds a pop of color and freshness. Ready in just 40 minutes, this crowd-pleasing risotto is ideal for cozy family meals or impressing dinner guests. Perfectly portioned for four servings, it's a must-try for fans of classic Italian cuisine.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cups Dry white wine
- 5 cups Chicken or vegetable broth, warmed
- 1 cup Frozen peas, thawed
- 4 ounces Prosciutto, thinly sliced and roughly chopped
- 0.75 cups Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a medium saucepan, warm the chicken or vegetable broth over low heat. Keep it gently simmering while you prepare the risotto.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of the butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute, being careful not to let it burn.
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, until the edges of the grains become translucent.
Pour in the dry white wine and stir continuously until the wine has mostly evaporated, about 1-2 minutes.
Begin adding the warm broth, one ladle at a time, to the rice. Stir frequently and wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for about 20 minutes, or until the rice is tender with a slight bite (al dente).
When the rice is almost done, stir in the thawed peas and chopped prosciutto. Cook for an additional 3-4 minutes until the peas are heated through.
Remove the risotto from the heat and stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
Let the risotto rest for 2 minutes, then serve immediately. Garnish with a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 2196 mg | 95% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.2 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 391 mg | 8% | |
*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.
