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Creamy Spring Pea Risotto with Crispy Prosciutto

creamy spring pea risotto - featured image
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A quick and easy risotto featuring creamy Arborio rice, vibrant spring peas, and crispy prosciutto for a comforting yet elegant dinner.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 1 cup frozen spring peas (150g)
  • 4 oz prosciutto slices (115g)
  • 4 cups chicken broth (950ml)
  • ½ cup dry white wine (120ml) – optional
  • 2 small shallots, finely diced
  • 2 garlic cloves, minced
  • ¾ cup freshly grated Parmesan cheese (75g)
  • 3 tbsp unsalted butter (45g)
  • 2 tbsp olive oil (30ml)
  • Salt and freshly ground black pepper, to taste
  • Lemon zest from 1 lemon (optional)

Instructions

  1. Pour the chicken broth into a medium saucepan and warm it over low heat; it should be hot but not boiling. Meanwhile, blanch the frozen peas in boiling water for 1-2 minutes until bright green and tender-crisp. Drain and set aside.
  2. Heat a large skillet over medium heat. Lay prosciutto slices in a single layer and cook until crispy and golden, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess fat. Once cooled, break into bite-sized pieces and set aside.
  3. In the same skillet, add olive oil and 1 tablespoon of butter over medium heat. Add finely diced shallots and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Add Arborio rice to the skillet with shallots and garlic, stirring constantly for 2 minutes to lightly toast the grains.
  5. Pour in the white wine and stir until mostly absorbed, about 2-3 minutes.
  6. Begin adding warm chicken broth one ladle (about ½ cup / 120ml) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and tender but still has a slight bite (al dente).
  7. Stir in the blanched peas during the last 5 minutes of cooking to heat through without losing their brightness. Remove from heat and stir in the remaining 2 tablespoons of butter, grated Parmesan, and lemon zest if using. Season with salt and freshly ground black pepper to taste.
  8. Spoon the risotto onto warm plates and sprinkle generously with crispy prosciutto pieces. Optionally, drizzle with olive oil or garnish with fresh pea shoots.

Notes

Keep broth warm while cooking to maintain even temperature. Add broth gradually and stir gently but frequently to release starch and achieve creamy texture. Blanch peas briefly to retain bright color and sweetness. Crisp prosciutto carefully to avoid burning and drain excess fat. If out of broth, add hot water as a last resort. For dairy-free, substitute butter with olive oil and use vegan cheese alternatives. For vegetarian, omit prosciutto and use vegetable broth.

Nutrition

Keywords: risotto, spring peas, prosciutto, creamy risotto, easy dinner, quick risotto, Italian recipe, comfort food

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