Risotto With Peas & Prosciutto

Ingredients

3 cups Water

4 tablespoons Olive Oil

1/2 large Onion, chopped

3 cloves Garlic, minced

1 cup Peas, fresh or frozen (thawed)

3 tablespoons fresh Sage, shredded

Cook prosciutto in a skillet, turning often, until crisp. Remove from pan. Break into pieces when cool and set aside.

In a small saucepan, bring chicken stock and water to a boil, keep at a simmer.

In a large skillet, on medium heat, heat oil; cook garlic and onion until soft.

Stir in rice, then add wine.

Cook, stirring until liquid is almost absorbed.

Add chicken stock 3/4 cup at a time, stirring until absorbed after each addition. Total cooking time about 30 minutes.

Stir peas, prosciutto and sage into rice.

Serve immediately.

This Risotto goes great with chicken and is SO worth the time.

6 servings

Tuesday, May 10, 2011 - 5:44pm