Risotto with peas & proscuitto

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olive magazine

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1. Heat 1 tbsp oil in a large pan. Add the onion and garlic and cook until translucent. Add the rice and stir to coat it. Add the stock a ladle at a time until the rice is cooked but has a little bite to it, this should take about 20 minutes. Add the peas in the last 5 minutes. Take off the heat, stir in a knob of butter and half the Parmesan. Serve scattered with pieces of the proscuitto and the rest of the Parmesan.

464 kcalories, protein 21.2g, carbohydrate 66.5g, fat 14.5 g, saturated fat 6.4g, fibre 4.2g, salt 0 g

Latest comments and suggestions

• Annette

  10 January 2008

  Annette rated and commented on this recipe

  

  Quick and easy recipe that I've done loads of times. Don't add salt because the pancetta is salty enough - I like to add some mixed risotto herbs to give it even more flavour.

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• Food Glorious Food

  22 July 2008

  Food Glorious Food rated and commented on this recipe

  

  delish! loved it!

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• Sandra

  05 August 2008

  Sandra rated and commented on this recipe

  

  Very easy and quick to make, the whole family enjoyed it very much, will no doubt make it again with a few extras thrown in

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• Jak and Bob

  31 January 2009

  Jak and Bob commented on this recipe

  Very simple and easy to make. Agree that you don't need to add any salt as the proscuitto is salty enough.

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• Jak and Bob

  31 January 2009

  Jak and Bob rated this recipe

  

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• Mary

  06 April 2009

  Mary commented on this recipe

  We are not big fans of risotto but this is delicious. I have made it with proscuitto and replaced it with choritzo which is absolutely delicious. I just sliced the choritzo in thin slices and fried them in a non-stick pan without any oil and poured the lovely oils that came out over the risotto, it is lovely. I used M & S choritzo. Yum!!! making it tonight again! I agree with Jak and Bob, no salt required.

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• Monkey

  16 September 2009

  Monkey commented on this recipe

  Good recipe, I did change it in that I fried smoked bacon in with the onions and garlic, then at the end as well as the peas I added brie instead of parmesan.... also some black pepper and basil to taste yum yum yum

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http://www.bbcgoodfood.com/recipes/3932/

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Ingredients

• olive oil
• onion , finely chopped
• garlic cloves , crushed
• 300g risotto rice , canaroli or arborio
• 1½ l chicken or vegetable stock
• 200g frozen peas
• butter
• 50g parmesan , grated
• packet (about 80g) prosciutto , fried until crisp

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Ingredients

• olive oil
• onion , finely chopped
• garlic cloves , crushed
• 300g risotto rice , canaroli or arborio
• 1½ l chicken or vegetable stock
• 200g frozen peas
• butter
• 50g parmesan , grated
• packet (about 80g) prosciutto , fried until crisp

464 kcalories, protein 21.2g, carbohydrate 66.5g, fat 14.5 g, saturated fat 6.4g, fibre 4.2g, salt 0 g

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