Prosciutto, Pea And Sage Risotto

It takes a little time, but this creamy risotto is well worth the effort.

The ingredient of Prosciutto Pea And Sage Risotto

• 5 1 2 cups massel salt reduced chicken style liquid stock
• 100g thinly sliced prosciutto
• 20g butter
• 2 tablespoons olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 2 cups arborio rice
• 2 cups frozen peas
• 35g parmesan cheese finely grated
• 1 bunch sage leaves picked

The Instruction of prosciutto pea and sage risotto

• pour stock into a saucepan cover and bring to the boil over high heat reduce heat to low cover and keep at a simmer
• meanwhile roughly chop half the prosciutto melt butter and 1 tablespoon oil in a large heavy based saucepan over medium heat add onion garlic and chopped prosciutto cook stirring often for 6 to 7 minutes or until onion is soft add rice and cook stirring for 1 minute
• add simmering stock to rice mixture 1 ladleful at a time stir with a wooden spoon until all liquid has been absorbed repeat with remaining stock adding peas with the last ladleful rice should be tender and creamy see note remove from heat stir in parmesan and season with pepper
• meanwhile heat remaining oil in a small non stick frying pan over medium high heat add sage leaves and cook for 1 to 2 minutes or until crisp transfer to a plate add remaining prosciutto and cook for 1 minute each side or until crisp and golden transfer to plate
• divide risotto among serving bowls break prosciutto into smaller pieces sprinkle prosciutto and sage over risotto season with pepper and serve

Nutritions of Prosciutto Pea And Sage Risotto

calories: 666 093 calories
calories: 21 grams fat
calories: 8 grams saturated fat
calories: 91 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 25 grams protein
calories: n a
calories: 1663 29 milligrams sodium
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calories: nutritioninformation