RISOTTO WITH PEAS AND PROSCIUTTO
From sista 16 years agoIngredients
- 5 cups low-sodium chicken broth shopping list
- 1/2 cup finely chopped onion shopping list
- 1/2 stick (1/4 cup) unsalted butter shopping list
- 1 1/2 cups arborio rice (12 oz) shopping list
- 1/2 cup dry white wine shopping list
- 1 cup frozen baby peas, thawed shopping list
- 2 oz thinly sliced prosciutto , cut crosswise into 1/4-inch-wide strips shopping list
- 1/2 teaspoon finely grated fresh lemon zest shopping list
- 1 cup finely grated parmigiano-Reggiano (2 oz) shopping list
- 3 tablespoons finely chopped fresh flat-leaf parsley shopping list
How to make it
- Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
- Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
- Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
- Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.
People Who Like This Dish 6
- tazoncaffeine Manchester, NH
- meaghanlyn Olympia, WA
- marriage Apalachin
- jlv1023 Ansonia, Connecticut
- pintobean New Port Richey, FL
- sista Upstate, NY
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments