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Simple Risotto with Prosciutto and Peas

Photo: Anna Williams
Prep time 50 mins
Other time 5 mins
Yield Makes 4 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 4 cups low-sodium chicken broth
  • 1 cup grated Parmesan
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas, thawed
  • 4 ounces thinly sliced prosciutto, cut into 1-inch pieces

Nutrition Information

  • calories 744
  • caloriesfromfat 22 %
  • fat 18 g
  • satfat 5 g
  • cholesterol 56 mg
  • sodium 1,437 mg
  • carbohydrate 99 g
  • fiber 4 g
  • sugars 4 g
  • protein 33 g

How to Make It

  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan, salt, pepper, peas and prosciutto. Set aside for a few minutes before serving to warm the peas. Spoon into individual bowls.