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

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