Prosciutto Risotto with Onions & Peas | Recipe | Town & Country Markets | Town & Country Markets

Ingredients

• 5 cups chicken broth
• 2 ounces thinly sliced prosciutto, cut into strips
• 2 tablespoons olive oil, plus extra for pan
• 2 tablespoons unsalted butter
• 1/2 large, sweet onion, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 cup frozen baby peas, thawed
• 1 teaspoon grated lemon zest
• 1 cup grated Parmesan cheese
• Salt and freshly ground black pepper