Prosciutto and Parmesan Risotto
Servings: 4 servings
Calories: 343kcal
Ingredients
- 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
- ⅛ tsp ground black pepper
- pinch saffron
- 1 tbsp salted butter
- chopped Italian Parsley for garnish optional
Instructions
- 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
Nutrition
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