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.

  • 13 Mar 2025
  • Cook time 20 min
  • Prep time 15 min
  • 4 Servings
  • 11 Ingredients

Prosciutto and pea risotto

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.

Ingredients:

4 cups chicken gravy
800g
1 tbsp olive oil
14g
2 tbsp butter
30g
1 onion
160g
2 garlic cloves
6g
3 slices prosciutto
50g
2 cups white rice
460g
1/2 cup white wine
120g
1 cup peas
120g
1/2 cup grated parmesan cheese
40g
1/3 cup sage
72g

Instructions:

1. Prepare the Ingredients:
- 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.
2. Heat the Broth:
- In a saucepan, heat the 4 cups of chicken broth over medium heat. Keep it warm but not boiling.
3. Sauté the Aromatics:
- 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.
4. Cook the Prosciutto:
- 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.
5. Toast the Rice:
- 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.
6. Deglaze with Wine:
- Pour in the 1/2 cup of white wine, stirring constantly until the liquid has been absorbed by the rice.
7. Add the Broth Gradually:
- 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.
8. Add the Peas:
- 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.
9. Finish with Cheese and Sage:
- 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.
10. Season and Serve:
- 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 Facts
Serving Size470 grams
Energy
Calories 760kcal38%
Protein
Protein 20g13%
Carbohydrates
Carbohydrates 120g35%
Fiber 11g30%
Sugar 5g5%
Fat
Fat 22g25%
Saturated 8g28%
Cholesterol 36mg-
Vitamins
Vitamin A 170ug19%
Choline 36mg7%
Vitamin B1 0.96mg80%
Vitamin B2 0.31mg24%
Vitamin B3 7mg44%
Vitamin B6 0.91mg54%
Vitamin B9 350ug87%
Vitamin B12 0.14ug6%
Vitamin C 13mg14%
Vitamin E 1.82mg12%
Vitamin K 330ug279%
Minerals
Calcium, Ca 470mg36%
Copper, Cu 0.49mg54%
Iron, Fe 11mg102%
Magnesium, Mg 130mg32%
Phosphorus, P 300mg24%
Potassium, K 610mg18%
Selenium, Se 22ug42%
Sodium, Na 990mg66%
Zinc, Zn 3.08mg28%
Water
Water 280g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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