Yield
6 servings (serving size: about 1 cup risotto and about 2 teaspoons prosciutto)
Photo: Jan Smith

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.

Step 3

Arrange prosciutto in a single layer on a baking sheet coated with cooking spray; bake at 400° for 7 minutes or until crisp. Set aside.

Step 4

Bring broth and water to a simmer in a medium saucepan (do not boil); keep warm over low heat.

Step 5

Melt butter in a medium sauté pan over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Add rice and thyme; cook 2 minutes, stirring constantly. Reduce heat to medium. Add white wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in beans, salt, and pepper; cook 2 minutes, stirring frequently.

Step 6

Remove from heat; stir in arugula and cheese. Top with prosciutto.

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