Green olive and prosciutto risotto

Green olive and prosciutto risotto is a creamy Italian dish featuring the rich flavors of prosciutto, green olives, and white wine. This comforting meal is perfect for a cozy evening, showcasing a balance of textures and tastes.

27 Dec 2025
Cook time 25 min
Prep time 15 min

Ingredients:

2 cups chicken gravy
1 tbsp butter
1 onion
2 garlic cloves
1 cup white rice
1/3 cup white wine
1 short spray cooking spray oil
3 slices prosciutto
1 cup olives
1/2 bunch fresh parsley
1/2 cup grated parmesan cheese

Green olive and prosciutto risotto is a flavorful and creamy Italian dish that combines the rich tastes of prosciutto, green olives, and white wine. This dish is perfect for a cozy evening meal and will impress with its delicate balance of flavors.

Instructions:

1. Prepare Ingredients: Finely chop the onion and mince the garlic. Slice the green olives and chop the prosciutto. Finely chop the parsley and grate the parmesan cheese if not pre-grated.

2. Heat Chicken Gravy: In a small saucepan, warm the chicken gravy over low heat. Keep it on a gentle simmer throughout the cooking process.

3. Prepare the Risotto Base:
- In a large pan, add 1 tablespoon of butter and melt over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another 1 minute, stirring frequently.

4. Toast the Rice:
- Add the white rice to the pan and stir well to coat each grain with butter. Cook for about 2 minutes until the rice is lightly toasted.

5. Deglaze with Wine:
- Pour in 1/3 cup of white wine and cook, stirring continuously, until the wine is fully absorbed by the rice.

6. Cook the Risotto:
- Begin adding the warm chicken gravy to the rice mixture one ladle at a time, stirring continuously. Wait until each ladle of gravy is absorbed before adding the next. This process will take about 18-20 minutes. The rice should be creamy and al dente once all the gravy is incorporated.

7. Prepare Prosciutto and Olives:
- While the risotto is cooking, heat a small non-stick skillet over medium heat and give it a short spray of cooking spray oil. Add the chopped prosciutto and cook until slightly crispy, about 3-4 minutes. Set aside.
- Add the sliced green olives to the same skillet and warm them for 1-2 minutes. Set aside.

8. Combine and Finish:
- Once the rice is cooked to perfection, stir in the crispy prosciutto and warmed olives.
- Add half of the finely chopped parsley and half of the grated parmesan cheese. Stir well to combine.

9. Serve:
- Serve the risotto hot, garnished with the remaining parsley and parmesan cheese.

Congratulations! You've created a deliciously rich and creamy green olive and prosciutto risotto. This dish is not only packed with flavor but is also a wonderful way to bring a touch of Italian cuisine into your home. Enjoy your meal!

Green olive and prosciutto risotto FAQ:

How long does it take to cook the risotto?

The cooking process for the risotto takes approximately 18-20 minutes after the white wine is added. Stir continuously and add warm chicken gravy one ladle at a time until absorbed.

What should the risotto texture be when it's done?

The risotto should be creamy and the rice grains should be al dente, tender yet slightly firm to the bite. Ensure all the chicken gravy is incorporated for the best texture.

Can I substitute the white wine in the recipe?

Yes, you can substitute white wine with an equal amount of chicken broth or a mixture of lemon juice and water for acidity, though it may alter the flavor slightly.

How should I store leftover risotto?

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water to restore creaminess.

What type of rice is best for making risotto?

Arborio rice is the traditional choice for risotto due to its high starch content, which creates a creamy texture. If unavailable, you can also use Carnaroli or Vialone Nano rice.

Tips:

- Ensure you use warm chicken gravy for a smoother risotto.

- Finely dice the onion and garlic to ensure they cook evenly and blend into the risotto.

- Use Arborio or another short-grain rice to achieve the creamy texture typical of risotto.

- Add the chicken gravy gradually, one ladle at a time, to allow the rice to absorb the liquid fully and release its starches.

- Continuously stir the risotto while adding the broth to help develop its creamy consistency.

- Finely chop the parsley and stir it in at the end to maintain its fresh flavor and vibrant color.

- Season the risotto to taste with salt and pepper, keeping in mind that prosciutto and parmesan can be quite salty.

Nutrition per serving

6 Servings
Calories 300kcal
Protein 8g
Carbohydrates 40g
Fiber 1.70g
Sugar 1.50g
Fat 11g

Green olive and prosciutto risotto