Summer Pea & Prosciutto Risotto

Risotto! One of the easiest most delicious things to make. It wasn’t until recently that I tried making it, as I was under the impression it was a hard thing to make, but turns out it is incredibly easy! There are minimal steps, you just need a little patience while the rice takes its time to absorb all that delicious liquid. Though I find sipping a big glass of wine is a great way to help the time pass while you wait!

3 ounces prosciutto, chopped
1 tablespoons olive oil
1/2 shallot, minced
1 garlic clove, minced
1 cup arborio rice
1/4 cup dry white wine
28 ounces chicken stock
1 cup fresh peas
1 cup shredded zucchini, moisture squeezed out
2 tablespoons fresh parsley, chopped
1/4 cup freshly grated Parmesan cheese
1/2 tablespoon fresh lemon juice
1 tablespoon unsalted butter, optional
Good pinch red pepper flakes
Salt and pepper, to taste

In a heavy bottomed pot, add the chopped prosciutto and a tiny drizzle of olive oil. Cook until crispy then remove and set aside. In the same pot, sauté the garlic and shallots for a few minutes then add the rice, followed by the wine, and simmer for about 3 minutes. In the meantime bring the chicken stock to a boil in a separate pot then turn off the heat. Add enough of the hot stock to the rice in order to just cover it, and stir until the rice has absorbed the liquid. This will take about 5-7 mins. Pour in more stock and repeat the process until the rice has absorbed all of the stock and is creamy and el dente, about 25 minutes total. While the rice cooks, sauté the peas in a pan with some olive oil for about 5 minutes then set aside. When the rice is ready, add the cooked peas, zucchini, prosciutto, lemon juice, fresh parsley, Parmesan cheese, and salt and pepper to taste. You can also add a touch of butter if you want to get a little crazy! A poached egg on top is always lovely as well…



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