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Ingredients
1 teaspoon olive oil
6 large shallots, peeled and minced
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 ½ cups Arborio rice
6 cups basic vegetable broth (see recipe)
1 cup dry white wine
½ pound prosciutto, sliced very thin, ⅛-inch thick and cut into narrow strips
2 cups fresh peas, podded
2 tablespoons grated lemon rind
¼ cup minced basil leaves
½ cup minced mint leaves
Nutritional analysis per serving (4 servings)
94 grams carbs; 40 milligrams cholesterol; 594 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 12 grams fiber; 1724 milligrams sodium; 28 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large saucepan over low heat. Add the shallots, salt and pepper. Stir until soft, about 5 minutes. Place the broth in a saucepan and simmer.
- Step 2
Add rice to shallots and stir to combine. Ladle in ½ cup of broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding broth, ½ cup at a time, stirring constantly. After 15 minutes, add the white wine. After an additional 5 minutes, add prosciutto and peas. Cook until rice is tender, about 5 more minutes. Season with additional salt and pepper to taste. Remove from heat and stir in the lemon rind, basil and mint. Divide the rice among 4 bowls and serve.
Private Notes
Comments
I made this, substituting in a few small ways. For example, I used small cubes of ham for the prosciutto, and calrose short grain rice for the risotto. Since I had fresh peas, I washed and added the pods to the stock for deeper flavor. In terms of timing and process, I followed the directions exactly; it was easy and delicious. A definite keeper.