Fresh Pea Risotto with Mint and Prosciutto
Indulge in the vibrant flavors of spring with this creamy pea risotto enhanced with the freshness of mint and the savory bite of prosciutto.
Ingredients:
– 1 cup arborio rice
– 4 cups chicken or vegetable broth
– 1 cup fresh peas
– 2 oz prosciutto, diced
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh mint leaves, chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp butter
– Salt and pepper to taste
Directions:
1. In a saucepan, heat the broth until simmering, then keep it warm on low heat.
2. In a separate large pan, melt 1 tablespoon of butter over medium heat. Add the onion and garlic, sauté until softened.
3. Stir in the rice and cook for 1-2 minutes until translucent around the edges.
4. Begin adding the warm broth, one ladleful at a time, stirring constantly until absorbed before adding more. Continue until the rice is al dente, about 18-20 minutes.
5. Stir in the peas and cook for an additional 2-3 minutes until they are tender.
6. Remove the risotto from heat and fold in the remaining butter, Parmesan cheese, mint, and prosciutto. Season with salt and pepper.
7. Let it rest for a few minutes before serving hot.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Refrigerate in an airtight container for up to 2 days. Reheat gently on the stove with a splash of broth to maintain creaminess.