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Risotto with Prosciutto and Peas Recipe


Dinner tonight can be as simple as picking up some parmesan cheese and prosciutto at the grocery store. In this simple recipe for risotto with peas and prosciutto, the addition of freshly grated lemon zest adds a lightness to the dish that is perfect as a main course or hearty side dish.

If you are looking for a complementary side salad, go for a fresh green salad with toasted walnuts and something a little sweet like apple or pear. It will really balance the creaminess of the risotto.

Ingredients for Risotto with Prosciutto and Peas


5 cups chicken broth

1/2 cup finely chopped onion

1/2 stick (1/4 cup) unsalted butter

1 1/2 cups Arborio rice (12 ounces)

1/2 cup dry white wine

1 cup frozen baby peas, thawed

2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide strips

1 Tablespoon ofteaspoon finely grated fresh lemon zest

1 cup finely grated Parmigiano-Reggiano cheese (2 ounces)


Bring broth to a simmer in a saucepan and keep at a low simmer, covered. Sautee chopped onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.

Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed. Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes. It’s OK to have a little leftover broth.

Stir in peas, prosciutto, zest, 2/3 cup cheese, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth.

Serve immediately, with remaining 1/3 cup cheese.



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