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+ servings
5 from 2 votes
Print Recipe

Prosciutto and Parmesan Risotto

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: rice
Servings: 4 servings
Calories: 343kcal


  • 1 tbsp olive oil
  • 2 oz prosciutto chopped about 2 thin slices
  • 1 tbsp minced shallot
  • 1 cup arborio rice
  • ¼ cup white wine
  • 4 cups chicken broth
  • ¼ cup parmesan reggiano cheese grated
  • tsp ground black pepper
  • pinch saffron
  • 1 tbsp salted butter
  • chopped Italian Parsley for garnish optional


  • heat chicken broth in a sauce pan and place on side
  • Place a frying pan over medium high heat and add olive oil
  • add shallot and saute until translucent. Do not brown
  • use a wooden spoon to stir in prosciutto and rice
  • add white wine and allow it to absorb into the rice
  • stir in saffron and pepper
  • add a cup of warm chicken broth and stir contantly with wooden spoon until absorbed
  • continue to add broth until rice is creamy and al dente. If rice is not creamy enough add some hot water
  • stir in butter and half of the grated parmesan
  • divide onto 4 plates and garnish with remaining parmesan and parsley


Serving: 1person | Sodium: 1080mg | Calcium: 93mg | Vitamin C: 16mg | Vitamin A: 147IU | Sugar: 1g | Fiber: 1g | Potassium: 272mg | Cholesterol: 21mg | Calories: 343kcal | Trans Fat: 1g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Saturated Fat: 5g | Fat: 14g | Protein: 8g | Carbohydrates: 41g | Iron: 3mg