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Prosciutto, Pea and Parmesan Risotto | Dinner Recipes | Best Recipes

Italian deliciousness and easier than you'd think

By Babble |

Prosciutto, Pea and Parmesan Risotto

1

Serving Size:

4

Special Info:

Egg free, Gluten free, Nut free

Ingredients:

  • 42 oz. chicken stock
  • 1 tablespoon olive oil
  • 8 slices prosciutto
  • 1 onion, diced
  • 2 cloves garlic, finely diced
  • 2 cups Arborio rice
  • 1/2 cup white wine
  • 1 cup frozen or fresh peas
  • 1/4 cup Parmesan cheese, finely grated
  • 2 tablespoon flat-leaf parsley, chopped

Method:

Place stock in a large saucepan and heat until simmering.

Heat oil in a heavy based pan at medium heat.

Cook prosciutto until crisp, in two batches.

Transfer to a plate lined with paper towel to drain.

Add onion to pan and cook for two minutes, add garlic and cook for another two minutes.

Turn up the heat and add Arborio rice and stir constantly for two minutes until heated through.

Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated.

Add a soup ladle (about 1/2 cup) of warm stock to the pan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.

Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next.

After 15 minutes, taste the rice, it should be soft.

If not, keep adding stock and stirring until rice is cooked.

Add peas and cook for a couple of minutes until bright green.

Stir in the cheese and allow risotto to rest for two minutes.

Check the consistency of the risotto, if it is a bit lumpy, add more stock (or boiled water if you are out of stock).

Crumble the prosciutto into pieces and add to the risotto.

Mix well and serve immediately with extra grated parmesan and a green salad.

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Launched in December 2006, Babble has a National Magazine Award nomination for Best Overall Website (opposite Slate.com) and a Folio magazine award for Best Online Magazine (beating out everyone but Time.com). Time magazine named it one of the Top 50 websites of 2010. Babble was acquired by The Walt Disney Company in November, 2011.

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One thought on “Prosciutto, Pea and Parmesan Risotto | Dinner Recipes | Best Recipes

  1. melissa says:

    Has anyone tried this? It seems like it would be difficult (impossible) to sit there stirring and adding broth while you’re also trying to keep an eye on a toddler.

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Previous Post Next Post

Prosciutto, Pea and Parmesan Risotto

By Babble |

Prosciutto pea and parmesan risottoServing  Size: 4

Special Info: Egg free, Gluten free, Nut free

Ingredients:

42 oz. chicken stock
1 tbsp olive oil
8 slices prosciutto
1 onion, diced
2 cloves garlic, finely diced
2 cups Arborio rice
1/2 cup white wine
1 cup frozen or fresh peas
1/4 cup Parmesan cheese, finely grated
2  tbsp flat-leaf parsley, chopped

Method:

Place stock in a large saucepan and heat until simmering.

Heat oil in a heavy based pan at medium heat.

Cook prosciutto until crisp, in two batches.

Transfer to a plate lined with paper towel to drain.

Add onion to pan and cook for two minutes, add garlic and cook for another two minutes.

Turn up the heat and add Arborio rice and stir constantly for two minutes until heated through.

Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated.

Add a soup ladle (about ½ cup) of warm stock to the pan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.

Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next.

After 15 minutes, taste the rice, it should be soft.

If not, keep adding stock and stirring until rice is cooked.

Add peas and cook for a couple of minutes until bright green.

Stir in the cheese and allow risotto to rest for two minutes.

Check the consistency of the risotto, if it is a bit gluggy, add more stock (or boiled water if you are out of stock).

Crumble the prosciutto into pieces and add to the risotto.

Mix well and serve immediately with extra grated parmesan and a green salad!

More on Babble

About Babble

family-kitchen

Babble

Launched in December 2006, Babble has a National Magazine Award nomination for Best Overall Website (opposite Slate.com) and a Folio magazine award for Best Online Magazine (beating out everyone but Time.com). Time magazine named it one of the Top 50 websites of 2010. Babble was acquired by The Walt Disney Company in November, 2011.

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on Babble.com and other Babble media platforms. Learn More.

Leave a Reply

Your email address will not be published. Required fields are marked *.

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