Risotto with Peas and Prosciutto recipe
The combination of sweet peas, salty prosciutto, and savory goat cheese in this dish make for a sinfully delicious risotto. If prosciutto is unavailable, feel free to substitute cooked ham or bacon.
Makes 4 servings.
Ingredients List:
3 tablespoons unsalted butter
½ cup finely chopped shallots
1 ½ cups short grain rice (such as Arborio)
½ cup white wine, warmed
5 cups simmering chicken or vegetable broth
½ cup crumbed goat cheese
¼ cup freshly grated Parmesan cheese
1 cup frozen peas, thawed
½ cup thinly sliced prosciutto
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste
Directions:
1. Heat butter in a large stockpot over medium-high heat. Add shallots and cook until lightly softened, about 3 minutes. Add rice and cook 3 minutes, stirring well to coat with butter.
2. Add wine to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 3 minutes.
3. Add hot broth to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.
4. Remove from heat and add cheeses; whisk vigorously until thoroughly mixed and creamy. Stir in peas and prosciutto, season to taste with salt and pepper, and serve.
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