PROSCUITTO AND GREEN PEA RISOTTO
Makes 6 servings
• 3 cups water
• 2 cups chicken broth
• 2 tablespoons butter
• 1/2 cup proscuitto or ham, diced
• 1 cup uncooked arborio or medium grain rice
• 1/2 cup dry white wine
• 1 cup frozen green peas, thawed
• 1 cup thinly sliced green onions
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil leaves
• 1/4 teaspoon ground white pepper
Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
Meanwhile, melt butter in large saucepan over medium heat.
Add proscuitto; cook until brown around edges, about 2 to 3 minutes.
Add rice and stir 2 to 3 minutes.
Add wine; stir until absorbed.
Increase heat to medium-high; stir in 1 cup water-broth mixture.
Cook uncovered, stirring frequently, until liquid is absorbed.
Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
Remove from heat; stir in peas, green onions, cream, cheese, basil and pepper.
Stir until mixture is creamy, about 2 to 3 minutes.
Serve immediately.
Each serving provides 336 calories, 13 grams protein, 16 grams fat, 32 grams, carbohydrate, 2 grams dietary fiber, 55 milligrams cholesterol and 822 milligrams sodium.
USA Rice Federation www.usarice.com
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