If you enjoy Risotto, check out this recipe for Proscuitto and Green Pea Risotto. You may already have most of the ingredients available in your kitchen. Since it only calls for a half cup of dry white wine, enjoy the rest of  the wine with dinner.

Cheers, Kathy

Proscuitto And Green Pea Risotto

Servings: 6

Ingredients

3 c water
2 c chicken broth
2 T butter
1/2  c proscuitto or ham, diced
1 c uncooked U.S. arborio or medium grain rice
1/2 c dry white wine
1 c frozen green peas, thawed
1 c thinly sliced green onions
1/2 c heavy cream
1/2 c grated Parmesan cheese
1 T chopped fresh basil leaves
1/4 t ground white pepper

Directions

1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
2. Meanwhile, melt butter in large saucepan over medium heat.
3. Add proscuitto; cook until brown around edges, about 2 to 3 minutes.
4. Add rice and stir 2 to 3 minutes.
5. Add wine; stir until absorbed.
6. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed.
7. 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.
8. 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.

Recipe provided by USA Rice Federation