Risotto with Fresh Florida Tomatoes Prosciutto, and Peas | Florida Tomato Committee

Ingredients

• 2 T. tomato paste
• 6 cups canned light chicken broth
• 2 T. olive oil
• 4 T. butter
• 1 large leek, all but 2 inches of greens, thinly sliced and washed
• 2 cups Italian Arborio rice
• 1 cup dry white wine
• 4 medium firm, ripe, Florida tomatoes, peeled, seeded and diced
• 1 10-ounce package frozen peas
• 1 pound prosciutto, thinly sliced and julienne
• 1/3 cup Parmesan cheese, grated
• 4 T. Italian parsley, finely chapped
• Salt and freshly ground black pepper