Prosciutto and pea risotto
Savor the gourmet goodness of this Prosciutto and Pea Risotto. Featuring creamy Arborio rice cooked in savory chicken gravy, white wine, and parmesan, then enhanced with sautéed onions, garlic, vibrant peas, and flavorful prosciutto. A touch of fresh sage adds an aromatic finish to this luxurious, classic Italian dish. Perfect for special occasions or a sophisticated weeknight dinner.
Cook time 20 min
Prep time 15 min
Ingredients:
4 cups chicken gravy1 tbsp olive oil
2 tbsp butter
1 onion
2 garlic cloves
3 slices prosciutto
2 cups white rice
1/2 cup white wine
1 cup peas
1/2 cup grated parmesan cheese
1/3 cup sage
Prosciutto and pea risotto is a delectable and comforting Italian dish that combines the rich flavors of prosciutto with the freshness of peas and the creaminess of Parmesan cheese. It's perfect for a special dinner or a cozy night in. Follow this recipe to create a restaurant-quality risotto in the comfort of your own home.
Instructions:
- Finely chop the onion and mince the garlic cloves.
- Chop the prosciutto into small pieces.
- Measure out the Arborio rice, white wine, chicken broth, peas, grated Parmesan cheese, and fresh sage.
- In a saucepan, heat the 4 cups of chicken broth over medium heat. Keep it warm but not boiling.
- In a large, heavy-bottomed pot or Dutch oven, heat 1 tbsp of olive oil over medium heat.
- Add the finely chopped onion and cook until translucent, about 4-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped prosciutto to the pot with the onions and garlic. Cook until the prosciutto is lightly browned and slightly crispy, about 3-4 minutes.
- Add the 2 cups of Arborio rice to the pot, stirring well to coat it with the oil, butter, onion, garlic, and prosciutto mixture. Cook for 2-3 minutes until the edges of the rice grains become translucent.
- Pour in the 1/2 cup of white wine, stirring constantly until the liquid has been absorbed by the rice.
- Begin adding the warm chicken broth, one ladleful at a time, stirring frequently.
- Allow the rice to absorb most of the broth before adding another ladleful.
- Continue this process, stirring often, until the rice is creamy and tender but still slightly al dente, about 18-20 minutes.
- When the rice is almost done, stir in the 1 cup of peas. Cook for an additional 2-3 minutes until the peas are heated through.
- Remove the pot from heat and stir in the 1/2 cup of grated Parmesan cheese and 1/3 cup of chopped fresh sage.
- Add the 2 tbsp of butter and stir until melted and well combined.
- Taste the risotto and season with salt and pepper as needed.
- Serve immediately, garnishing with additional grated Parmesan cheese and sage, if desired.
Tips:
- Use warm chicken gravy to help maintain the cooking temperature and ensure even cooking of the rice.
- Stir the risotto frequently to release the rice's starch, which contributes to its creamy texture.
- Add the white wine slowly and allow it to fully absorb into the rice before adding the chicken gravy.
- Keep your heat at medium-low to prevent the risotto from cooking too quickly or burning.
- Taste the risotto before serving and adjust the seasoning with salt and pepper as needed.
- For a vegetarian version, substitute the prosciutto with mushrooms and use vegetable broth instead of chicken gravy.
Once your prosciutto and pea risotto is ready, serve it immediately to enjoy its creamy texture and rich flavors. The combination of savory prosciutto, sweet peas, and fragrant sage creates a delightful dish that is sure to impress your family and friends. Enjoy!
Nutrition per serving
4 ServingsCalories 760kcal
Protein 20g
Carbohydrates 120g
Fiber 11g
Sugar 5g
Fat 22g
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