Prosciutto Risotto with Onions & Peas | Recipe | Town & Country Markets
This recipe effortlessly combines risotto with crispy prosciutto and sweet onions. The perfect balance of creamy, comforting, and absolutely delicious.
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Cooking tools:
- Saucepan
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Microplane
- Wooden spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Spoon
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
- freshly ground black pepper
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