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, and adding grated AND shaved parmesan. 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.
Enjoy!
Ingredients (4 Servings)
-8 slices prosciutto
-4 garlic cloves, minced
-1.5 cups arborio rice
-1/2 cup white wine
-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 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 paper towel lined 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 2-3 minutes. Pour in the white wine and cook off until it’s mostly evaporated (about 3 minutes)
3. Cook the risotto according to package instructions. Slowly stir in the chicken broth and wait for the liquid to absorb before adding more. Continuously stir until all of the chicken broth has been absorbed.
4. Add in the lemon juice, peas, and grated parmesan, and season with salt and pepper.
5. Top with the crispy prosciutto, shaved parmesan, and parsley.
The Corporate Cookbook 