Risotto with Spring Peas and Prosciutto

April 18, 2017

Fresh Spring Peas are sweet and delcious!  Shelling peas can be fun but if you're in a pinch for time, most Farmer's Markets offer them already shelled.  This Risotto with Peas and Prosciutto is just the right combination of salty and sweet.  


2 tbsp unsalted butter

1 small yellow onion, finely chopped

2 cups Arborio rice

1 cup dry white wine

4 cups low-sodium chicken broth

1 cup grated Parmesan Reggiano Cheese

1-1/2 cups fresh organic peas

4 ounces very thinly sliced prosciutto, cut into 1-inch pieces

kosher salt and black pepper



Heat salted water in a medium saucepan over high heat and blanche the peas.  Cook for 2 minutes, remove and strain and submerge in ice water to stop cooking.  Strain again and set aside.

Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.

Add the rice and cook, stirring constantly, for 2 1/2 minutes.

Add the wine and cook, stirring frequently, until the liquid is absorbed.

Add the broth a little at time cup, stirring occasionally and waiting until it’s absorbed before adding more. It should take about 30 minutes until all the broth is gone.

Remove from heat and stir in the Parmesan, peas, prosciutto, 1 teaspoon salt, and ¼ teaspoon pepper. Spoon into individual bowls.