11Ingredients
770Calories
35Minutes

Ingredients

  • 4 cups chicken stock
  • 4 tablespoons unsalted butter
  • 1 onion (medium, finely chopped)
  • 2 cloves garlic (crushed)
  • 2 cups arborio rice
  • 8 slices prosciutto (4 slices cut into thin strips)
  • 1/2 cup dry white wine (or vermouth)
  • 2 cups frozen peas (thawed)
  • 1/2 cup fresh mint leaves (loosely packed, chopped)
  • 3/4 cup grated parmesan cheese
  • shaved parmesan cheese (to serve)

Directions

  1. Heat stock in a saucepan until simmering.
  2. Melt 2 tbsp of the butter in a heavy-bottomed saucepan on medium heat. Cook onion and garlic for 2-3 mins, until soft. Stir in rice and prosciutto strips and cook for 1 min, or until rice is translucent.
  3. Add wine, cook until almost absorbed. Add all but 1/4 cup of the stock. Reduce heat to low, cover with a tight-fitting lid and simmer for 12-15 mins, until liquid is absorbed. Add peas for last 5 mins of cooking.
  4. Meanwhile, preheat the broiler. Place remaining prosciutto on a baking pan and broil for 2-3 mins each side, until crisp.
  5. Remove risotto from heat. Stir in remaining 2 tbsp butter, mint and grated Parmesan cheese. Stir in remaining 1/4 cup stock, until creamy.
  6. Season and serve with crisp prosciutto and shaved Parmesan cheese.
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NutritionView more

770Calories
Sodium47%DV1130mg
Fat35%DV23g
Protein63%DV32g
Carbs34%DV103g
Fiber28%DV7g

PER SERVING *

Calories770Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat11g55%
Trans Fat
Cholesterol70mg23%
Sodium1130mg47%
Potassium660mg19%
Protein32g63%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate103g34%
Dietary Fiber7g28%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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