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Spring Pea & Prosciutto Risotto
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Spring Pea & Prosciutto Risotto

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1.5 cups Arborio rice
  • 4-5 cups chicken or vegetable broth warmed (keep simmering)
  • 1/2 cup dry white wine e.g., Sauvignon Blanc, Pinot Grigio
  • 1.5 cups fresh peas or frozen (thawed)
  • 4-6 slices prosciutto chopped
  • 3-4 tbsp butter
  • 1/2 cup freshly grated Parmesan cheese
  • 2-3 whole shallots minced
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • to taste salt and white pepper
  • squeeze fresh lemon juice
  • fresh mint leaves for garnish (optional)
  • handful pea shoots for garnish (optional)

Instructions

  1. Heat chicken stock in a separate pot and keep at a gentle simmer throughout cooking.
  2. Heat olive oil and butter together in a large, heavy-bottomed pot over medium heat.
  3. Add diced onion and minced garlic. Cook, stirring often, until softened and fragrant.
  4. Add Arborio rice and toast for 1-2 minutes, stirring constantly.
  5. Add white wine if using and stir until absorbed. If no wine, proceed directly to adding stock.
  6. Add warm stock, one ladle at a time. Stir frequently and wait until liquid is absorbed before adding more.
  7. Continue adding stock and stirring for 18-20 minutes until rice is creamy and al dente.
  8. Fold in fresh peas and diced prosciutto about 2 minutes before rice is finished cooking.
  9. Remove from heat and stir in butter, Parmesan cheese, and fresh parsley.
  10. Season with salt and white pepper. The risotto should be creamy and flow slightly on the plate.
  11. Serve immediately in warm bowls. Risotto doesn't hold well; serve right after making.
  12. Garnish with fresh spring herbs, extra Parmesan, and lemon zest if desired.