Simple Risotto with Prosciutto and Peas

Simple Risotto with Prosciutto and Peas
Photo by Anna Williams


  • 1 cup dry white wine
  • 1 small yellow onion, finely chopped
  • ¼ teaspoon black pepper
  • 1 cup grated Parmesan
  • 1 cup frozen peas, thawed
  • 2 tablespoons unsalted butter
  • 4 cups low-sodium chicken broth
  • + 3 more ingredients
    • 1 teaspoon kosher salt
    • 4 ounces thinly sliced prosciutto, cut into 1-inch pieces
    • 2 cups Arborio rice

Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring oc...

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