Print

Creamy Spring Pea Risotto with Crispy Prosciutto

creamy spring pea risotto with crispy prosciutto - featured image
Print Recipe

A creamy, fuss-free risotto featuring tender spring peas and crispy prosciutto, perfect for a quick and comforting dinner.

Ingredients

Scale
  • 1 cup (200g) Arborio rice
  • 1 cup (150g) frozen spring peas, thawed
  • 4–6 thin slices prosciutto
  • 4 cups (1 liter) chicken or vegetable broth, kept warm
  • 3 tablespoons (45g) unsalted butter, divided
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup (120ml) dry white wine (optional)
  • 1/2 cup (50g) fresh Parmesan cheese, grated
  • Zest and juice of 1 small lemon
  • A handful fresh basil or mint leaves, chopped (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a medium saucepan, keep 4 cups (1 liter) of chicken or vegetable broth warm over low heat.
  2. Heat 1 tablespoon (15g) of butter in a large skillet over medium heat. Add prosciutto slices in a single layer and cook for 2-3 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain and set aside.
  3. In the same skillet, add remaining 2 tablespoons (30g) butter. Once melted, add finely chopped shallots and cook for 2-3 minutes until translucent and soft. Stir in minced garlic and cook for another 30 seconds until fragrant.
  4. Add Arborio rice to the skillet. Stir continuously for 2 minutes, allowing the grains to get lightly toasted but not browned.
  5. Pour in 1/2 cup (120ml) dry white wine and stir until the liquid is mostly absorbed.
  6. Ladle about 1/2 cup (120ml) warm broth into the rice. Stir often until the liquid is almost absorbed. Repeat this process, adding broth in small amounts, stirring frequently, and letting the rice absorb before adding more. Continue for about 20-25 minutes until rice is creamy and tender but still slightly firm.
  7. Gently fold in thawed peas and cook for 2-3 more minutes to warm through without losing their vibrant color and texture.
  8. Remove the pan from heat. Stir in grated Parmesan cheese, lemon zest, and a squeeze of fresh lemon juice. Season with salt and pepper to taste.
  9. Serve immediately, topped with crispy prosciutto and fresh chopped basil or mint if using.

Notes

Keep broth warm throughout cooking to ensure even rice cooking and creaminess. Stir frequently but gently. Crisp prosciutto separately to maintain crunch. If skipping wine, add a splash of lemon juice at the end for brightness. For vegetarian or vegan versions, substitute broth and prosciutto accordingly.

Nutrition

Keywords: risotto, spring peas, prosciutto, creamy risotto, easy dinner, weeknight meal, Arborio rice, Parmesan, crispy prosciutto

Find it online: https://flurpchef.com/creamy-spring-pea-risotto-with-crispy-prosciutto-easy-recipe-for-perfect-dinner/