Prosciutto and Green Pea Risotto

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1/2 c Prosciutto; or ham, julienned
1/2 c Dry white wine
3 c Hot water
1/2 c Heavy cream
1/2 c Grated Parmesan cheese
1 ts Dried basil
1 c medium grain rice, uncooked
1 c Frozen green peas; thawed
1/4 c Butter or margarine
2 c chicken broth; Hot
1/4 ts white pepper; Ground
2 tb fresh basil leaves; Chopped
1 c green onions; Thinly sliced

Original recipe makes 6



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

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