Risotto with Peas and Prosciutto recipe

The combination of sweet peas, salty prosciutto, and savory goat cheese in this dish make for a sinfully delicious risotto. If prosciutto is unavailable, feel free to substitute cooked ham or bacon.

Makes 4 servings.

Ingredients List:

3 tablespoons unsalted butter
½ cup finely chopped shallots
1 ½ cups short grain rice (such as Arborio)
½ cup white wine, warmed
5 cups simmering chicken or vegetable broth
½ cup crumbed goat cheese
¼ cup freshly grated Parmesan cheese
1 cup frozen peas, thawed
½ cup thinly sliced prosciutto
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste


1. Heat butter in a large stockpot over medium-high heat. Add shallots and cook until lightly softened, about 3 minutes. Add rice and cook 3 minutes, stirring well to coat with butter.

2. Add wine to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 3 minutes.

3. Add hot broth to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.

4. Remove from heat and add cheeses; whisk vigorously until thoroughly mixed and creamy. Stir in peas and prosciutto, season to taste with salt and pepper, and serve.

Back to the Risotto Recipe home page.

Privacy Policy
Published by Starsol