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Creamy Pea and Prosciutto Risotto

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A simple, comforting risotto featuring creamy Parmesan, crisp prosciutto, and fresh peas. Perfect for busy weeknights or special dinners without fuss.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup (120ml) dry white wine (optional)
  • 5 cups (1.2 liters) vegetable or chicken broth, kept warm
  • 1 cup (150g) frozen or fresh peas
  • 4 ounces (115g) prosciutto, thinly sliced
  • 1 cup (100g) freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm the broth in a saucepan over low heat; keep hot but not boiling.
  2. Heat 1 tablespoon olive oil in a large pan over medium heat. Add prosciutto and cook 3-4 minutes until crisp. Remove and drain on paper towels.
  3. Add 1 tablespoon olive oil and butter to the pan. Once melted, sauté onion for 4-5 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
  4. Stir in Arborio rice and cook for 2 minutes, stirring constantly until edges are translucent.
  5. Pour in white wine and stir until mostly absorbed, about 2-3 minutes.
  6. Add warm broth gradually, about ½ cup at a time, stirring gently until absorbed before adding more. Continue for 18-20 minutes until rice is creamy and al dente.
  7. Stir in peas with about 5 minutes remaining to cook.
  8. Remove from heat; stir in Parmesan cheese and crispy prosciutto. Season with salt and pepper to taste.
  9. Garnish with chopped parsley and serve immediately.

Notes

Keep broth warm to maintain creamy texture. Stir gently but often to release rice starch. Add peas late to keep their sweetness and color. If risotto is too thick, loosen with warm broth or water before serving.

Nutrition

Keywords: risotto, creamy risotto, pea risotto, prosciutto recipe, Parmesan risotto, easy risotto, Italian dinner, weeknight meal

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