Wednesday, April 30, 2014

Spring Risotto

There is just something about ham that says "Spring" to me. Just thinking abut roasting a spiral ham makes me hungry but these days I just don't have time to spend a whole day in the kitchen. Three kiddos on four different sports team really has forced me to cook more quick meals. But quick does not have to mean tasteless food.

So if you and in the mood for a yummy ham dinner but have little time give this recipe a try. I promise you will love it!!!

Risotto with Peas and Prosciutto

1 tablespoon olive oil
1 small onion, chopped
1 cup Arborio rice (short gain)
4 to 6 cups hot chicken broth*
1 cup frozen or fresh green peas
1/2 cup roughly chopped prosciutto

Heat chicken broth to a gentle boil in a small pan. 

In another pan (medium sized) saute the chopped onion in olive oil over medium heat, until the onion is softened.

Add rice and saute for about 2 minutes until all the grains are coated.

Add hot broth, 1 cup at a time, stirring after each addition until the broth is adsorbed; about 20 to 25 minutes. The risotto should be creamy; add more liquid if a creamier texture is desired.

Stir in the peas and prosciutto until the peas are heated all the way. Serve immediately and enjoy!

*If you or someone you are cooking for is on a gluten-free diet be careful which chicken broth you use. I know that it is hard to believe but some chicken broths have gluten added to them. Weird, right!?!*


  1. This looks wonderful, and I happen to have all those ingredients on hand! Perfect dinner - thanks!

  2. Mmmm good! Looks positively delish, Eileen.


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