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Risotto with Prosciutto and Peas ~ Serves 4
Ready in 30-60 minutes

Made with butter or cream, chicken broth, olive oil, onion, Arborio rice, white wine, frozen peas, prosciutto, and Parmesan cheese

4 cups chicken broth
3 tablespoons olive oil
1/2 large onion, finely chopped
1 1/3 cup Arborio rice
1/2 cup white wine
1/2 cup frozen peas
1/4 pound prosciutto, sliced in half inch strips
1/2 cup grated Parmesan cheese
1 tablespoon butter or cream
salt and pepper, to taste

Heat the chicken broth in a saucepan over high heat. Bring to a boil then reduce the heat to low to keep the broth warm.
In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes.
Add the rice and cook, stirring frequently, until the rice begins to toast and is coated in the oil, about 2 minutes.
Add the wine to the rice and let cook, stirring constantly, until the wine is almost completely absorbed.
Reduce the heat to medium. While stirring, add the chicken broth in 1/3 cup increments, and cooking until the rice has absorbed each increment of broth. Repeat the process of adding the broth while stirring constantly until the rice is al dente, about 20 minutes.
During the last few minutes of cooking time, add the peas and prosciutto to the rice. When the rice has absorbed the last of the liquid, turn off the heat and stir in the Parmesan and butter. Season to taste with salt and pepper and serve immediately.

Nutrition ~ 518 calories, 20 grams fat, 55 grams carbohydrates, 23 grams protein per serving.


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