Risotto With Peas & Prosciutto
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 10 ounces risotto rice
- 6 cups chicken stock or 6 cups vegetable stock
- 7 ounces frozen peas
- 1⁄2 ounce butter
- fresh ground black pepper
- 2 ounces parmesan cheese, grated
- 3 1⁄2 ounces prosciutto, fried until crisp and broken into pieces
directions
- Heat 1 tbsp oil in a large pan.
- Add the onion and garlic and cook until translucent. Add the rice and stir to coat it.
- Add the stock a ladle at a time until the rice is cooked but has a little bite to it, this should take about 20 minutes.
- Add the peas in the last 5 minutes.
- Take off the heat, stir in a knob of butter some black pepper and half the Parmesan.
- Serve scattered with pieces of the proscuitto and the rest of the Parmesan.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)