Green Pea and Prosciutto Risotto

Name: Green Pea and Prosciutto Risotto
Yield: 4
Ingredients: 1/2 cup unsalted butter; 1/2 cup finely chopped onion; 1 1/2 cups Arborio rice; 1/2 cup white wine; 5 cups chicken broth, heated; 1 cup frozen green peas (thawed); 70g cooked prosciutto, cut into thin strips; 1 tablespoon grated lemon zest; 1 cup grated Parmesan cheese; 3 tablespoons chopped fresh rosemary leaves; Salt and black pepper to taste

1
1/2 cup unsalted butter
2
1/2 cup finely chopped onion
3
1 1/2 cups Arborio rice
4
1/2 cup white wine
5
5 cups chicken broth, heated
6
1 cup frozen green peas (thawed)
7
70g cooked prosciutto, cut into thin strips
8
1 tablespoon grated lemon zest
9
1 cup grated Parmesan cheese
10
3 tablespoons chopped fresh rosemary leaves
11
Salt and black pepper to taste

Ingredients

1
1/2 cup unsalted butter
2
1/2 cup finely chopped onion
3
1 1/2 cups Arborio rice
4
1/2 cup white wine
5
5 cups chicken broth, heated
6
1 cup frozen green peas (thawed)
7
70g cooked prosciutto, cut into thin strips
8
1 tablespoon grated lemon zest
9
1 cup grated Parmesan cheese
10
3 tablespoons chopped fresh rosemary leaves
11
Salt and black pepper to taste

Directions

1
1
2
In a skillet or frying pan, melt half the butter over high heat
3
Add the onion and cook for three minutes or until softened
4
2
5
Add the rice and cook, stirring constantly, for one minute
6
Add the wine and stir well until it evaporates
7
3
8
Pour in a ladle of broth and stir until it evaporates completely
9
Continue adding more broth, one ladle at a time, until the rice is al dente
10
4
11
Add the green peas, prosciutto, lemon zest, Parmesan cheese, rosemary leaves, and remaining butter
12
Season with salt and black pepper
13
5
14
If necessary, fine-tune the risotto with a little more broth
15
Serve immediately, topped with the remaining Parmesan cheese and, if desired, garnished with bacon strips.