Risotto with Peas and Prosciutto

Risotto With Peas And Prosciutto Recipe

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Vicki Butts (lazyme)


This is one of our favorite risottos. It equals anything that I've had in a restaurant. Don't skip the lemon zest, it gives this that special touch.

☆☆☆☆☆ 0 votes
15 Min
30 Min
Stove Top


5 c
chicken broth
1/2 c
onion, finely chopped
1/2 stick
unsalted butter
1 1/2 c
arborio rice (12 ounces)
1/2 c
dry white wine
1 c
frozen peas, thawed
2 oz
prosciutto, julienned
1/2 tsp
lemon zest, grated
1 c
parmesan cheese, grated
3 Tbsp
parsley, finely chopped

How to Make Risotto with Peas and Prosciutto


  • 1Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
  • 2Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
  • 3Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
  • 4Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
  • 5If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.
  • 6Makes 4 main-course or 6 to 8 side-dish servings.

Printable Recipe Card

About Risotto with Peas and Prosciutto

Main Ingredient: Rice/Grains
Regional Style: Italian