Crispy Prosciutto & Pea Risotto

About This Recipe:

Risotto is one of my favorite dishes to make in the Fall. It’s warm, filling, requires only 1 pot, and is super customizable. I love peas and prosciutto, so I decided to jazz it up by browning the prosciutto, adding grated AND shaved parmesan, and lots of other flavor agents. Risotto can be tricky because it does require a bit of attention and stirring, but it is well worth the time. My other favorite risotto recipe is vegan butternut squash risotto which you can find my recipe for here.


Ingredients (4 Servings)

-8 slices prosciutto
-4 garlic cloves, minced
-1.5 cups arborio rice
-1/2 cup white wine
-3-4 cups chicken stock
-1 lemon, juiced
-1 cup peas
-1/4 cup grated parmesan
-1/4 cup shaved parmesan
-Parsley for garnishing
-Olive oil
-Salt and pepper

Instructions (45 mins) 

1. In a large pot or Dutch oven over medium heat, cook the prosciutto slices for 1-2 minutes per side until golden brown and crispy. Transfer the prosciutto to a plate.
2. Add 1 tbl of olive oil to the prosciutto fat, and cook the garlic for 1 minute. Then add in the rice and lightly toast for another minute. Pour in the white wine and cook off until it’s mostly evaporated (about 3-5 minutes)
3. Pour in the suggested amount of chicken stock (should be about 3-4 cups) and cook according to the package instructions.
4. Once the rice is almost fully cooked, add in the lemon juice, peas, and grated parmesan. Season with salt and pepper and combine.
5. Serve and top with the crispy prosciutto, shaved parmesan, and parsley.

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