Risotto With Lemon, Peas And Prosciutto

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

180 ml (3/4 cup) onion, chopped finely
30 ml (2 tbsp) butter
15 ml (1 tbsp) olive oil
250 ml (1 cup / 170 g) prosciutto, in small dice
375 ml (1 1/2 cups) Arborio rice, not rinsed
1 lemon, zest only, grated
75 ml (1/3 cup) freshly squeezed lemon juice
1.25 L (5 cups)chicken stock, at a simmer
250 ml (1 cup) frozen peas
250 ml (1 cup / 90 g) Parmesan cheese, freshly grated
Salt and freshly ground pepper, to taste
Flat-leaf parsley, chopped, to taste

Directions

1. In a large, heavy-bottomed saucepan, wilt the onion in the butter and oil.
2. Add the prosciutto, rice and grated lemon zest. Cook a few minutes, stirring to coat the rice well. Add the lemon juice and stir until it is completely absorbed.
3. Add half the stock, reduce the heat and cook until the liquid has been absorbed by the rice, stirring occasionally with a wooden spoon.
4. Add another 125 ml (1/2 cup) of the stock, stirring until the liquid has been absorbed. Repeat the process until all the stock has been used and the rice is creamy but still al dente.
5. Add the peas, remove from heat and stir in the cheese. Mix well and season to taste.
6. Serve in heated soup plates, sprinkled with parsley.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2411

• Type of Meal Main Courses

Type of Meal Main Courses