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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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 6|
|Calories from Fat: 240 (57%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 53mg||16 %|
|Sodium 758.1mg||26 %|
|Potassium 195mg||5 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 32.9g|
|Protein 10.1g||14 %|
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Calories per serving: 420
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