Prosciutto and Green Pea Risotto
Try this Prosciutto and Green Pea Risotto recipe, or contribute your own. "Side dishes" and "Main dishes" are two of the tags cooks chose for Prosciutto and Green Pea Risotto.
Yield: 6 Ready in 1 hours
5 people trying soon
Verified by stevemur
|1/2 cProsciutto; or ham, julienned|
|1/2 cDry white wine|
|3 cHot water|
|1/2 cHeavy cream|
|1/2 cGrated Parmesan cheese|
|1 tsDried basil|
|1 cmedium grain rice, uncooked|
|1 cFrozen green peas; thawed|
|1/4 cButter or margarine|
|2 cchicken broth; Hot|
|1/4 tswhite pepper; Ground|
|2 tbfresh basil leaves; Chopped|
|1 cgreen onions; Thinly sliced|
Prosciutto and Green Pea Risotto Preparation
Cook green onions in butter 2 or 3 minutes or until soft in large skillet over medium heat. Add prosciutto; cook 1 to 2 minutes more. Add rice and cook 2 to 3 minutes, or until rice is lightly browned. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Continue stirring and adding remaining broth and water, 1 cup at a time, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Remove from heat; stir in peas, cream, cheese, basil and pepper. Stir until mixture is creamy. Serve immediately. Each serving provides: * 348 calories * 11.9 g. protein * 18.7 g. fat * 26.7 g. carbohydrate * 1.4 g. dietary fiber * 58 mg. cholesterol * 876 mg. sodium Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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