Prosciutto and green pea risotto
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Thinly sliced green onions |
| ¼ | cup | Butter or margarine |
| ½ | cup | Prosciutto or ham, julienned |
| 1 | cup | Uncooked medium grain rice |
| ½ | cup | Dry white wine |
| 2 | cups | Hot chicken broth |
| 3 | cups | Hot water |
| 1 | cup | Frozen green peas; thawed |
| ½ | cup | Heavy cream |
| ½ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Chopped fresh basil leaves OR- Dried basil |
| ¼ | teaspoon | Ground white pepper |
Directions
Cook green onions in butter 2 or 3 minutes or until soft in large skillet over medium heat. Add prosciutto; cook 1 to 2 minutes more. Add rice and cook 2 to 3 minutes, or until rice is lightly browned. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth.
Continue stirring and adding remaining broth and water, 1 cup at a time, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Remove from heat; stir in peas, cream, cheese, basil and pepper. Stir until mixture is creamy. Serve immediately.
Each serving provides:
* 348 calories
* 11.9 g. protein
* 18.7 g. fat
* 26.7 g. carbohydrate
* 1⅖ g. dietary fiber
* 58 mg. cholesterol
* 876 mg. sodium
Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File