Title: Prosciutto & Green Pea Risotto
Categories: Main dish, Side dish
Yield: 6 servings
1 c Green onions, thinly sliced
1/4 c Butter or margarine
1/2 c Prosciutto or ham, julienned
1 c Uncooked medium grain rice
1/2 c Dry white wine
2 c Hot chicken broth
3 c Hot water
1 c Frozen green peas; thawed
1/2 c Heavy cream
1/2 c Parmesan cheese, grated
2 tb Fresh basil leaves, chopped -OR-
1 ts Dried basil
1/4 ts Ground white pepper
Cook green onions in butter 2 or 3 minutes or until soft in large
skillet over medium heat. Add prosciutto; cook 1 to 2 minutes more.
Add rice and cook 2 to 3 minutes, or until rice is lightly browned.
Add wine; stir until absorbed. Increase heat to medium high; stir in
1 cup broth. Continue stirring and adding remaining broth and water,
1 cup at a time, allowing each cup to be absorbed before adding
another, until rice is tender and mixture has a creamy consistency.
It will take approximately 25 to 30 minutes. Remove from heat; stir
in peas, cream, cheese, basil and pepper. Stir until mixture is
creamy. Serve immediately.
Each serving provides:
* 348 calories
* 11.9 g protein
* 18.7 g fat
* 26.7 g carbohydrate
* 1.4 g dietary fiber
* 58 mg cholesterol
* 876 mg sodium
Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
From: Karen Mintzias
Date: 02-07-95
