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Risotto With Peas & Prosciutto

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“This speedy risotto can take you from midweek meals to weekend entertaining.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tbsp oil in a large pan.
  2. Add the onion and garlic and cook until translucent. Add the rice and stir to coat it.
  3. 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.
  4. Add the peas in the last 5 minutes.
  5. Take off the heat, stir in a knob of butter some black pepper and half the Parmesan.
  6. Serve scattered with pieces of the proscuitto and the rest of the Parmesan.

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