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Prosciutto and Pea Risotto
A hearty risotto that will keep you satisfied and warm all season long.
YIELDS
4
TO
5
Ingredients
- 5 to 7 cups low sodium chicken or vegetable broth
- 2 tablespoons olive oil
- 2 shallots, finely diced
- Salt and black pepper
- 2 garlic cloves, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 4 to 8 slices prosciutto
- 3/4 cup frozen green peas
- 1 cup (80 g) finely grated Pecorino cheese
Directions
- Preheat your oven to 400ºF and line a sheet pan with parchment paper.
- Heat the broth over low or in the microwave until steamy.
- Set a large sauté pan over medium heat and add in the oil. Add in the shallot, season with salt and pepper, and cook until translucent and lightly golden around the edges, about two to three minutes. Stir in the garlic, add the arborio rice, and cook for one minute, stirring frequently, to toast the rice.
- Turn the heat down to medium-low and add in the white wine. Stir until almost all the wine has been absorbed, then start adding the stock, about half a cup at a time, stirring well after each addition and leaving it to bubble away until absorbed before adding and going in the next half a cup of stock.
- Meanwhile, lay the prosciutto in a single layer onto the prepared sheet pan and bake for eight to 11 minutes or until golden. Set aside to cool slightly.
- Once the rice is tender, stir in the peas and cook for one to two minutes. Stir in the cheese and season with more salt and pepper if needed.
- Chop or crumble the prosciutto and serve scattered over the risotto.
- Place any leftovers in a sealed container for up to three days to use for arancini. Enjoy!
TIP: Feel free to stir any chopped fine herbs such as chives, parsley, basil, or pesto into the risotto before serving.
