Risotto with peas & proscuitto

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olive magazine

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Recipe by 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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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

Preperation 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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