Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper Recipe - Food.com

Ingredients

• 2 cups chicken broth
• 1/2 small red bell pepper, julienned
• 1/2 cup frozen artichoke heart, cooked according to package directions and drained
• 3 tablespoons olive oil
• 1 onion, minced
• 1 slice prosciutto, cut into 1/4-inch dice (1/4-inch-thick)
• 1 cup arborio rice (Italian short-grain rice)
• 1/3 cup dry white wine
• 1/4 cup fresh grated parmesan cheese
• 1 tablespoon fresh parsley, minced
• white pepper, to taste