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    You are in: Home / Recipes / Chicken, Pea Sage and Prosciutto Risotto Recipe
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    Chicken, Pea Sage and Prosciutto Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    tomoko matsunaga's Note:

    I had to make some entree for my tafe restaurant and since I'm a big fan of risotto, I decided to make this yummy risotto for customers and people liked it a lot! I guess you can substitute sage with any other your favourite herbs.

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    Units: US | Metric


    1. 1
      Place stock and the water in large saucepan; bring to a boil. Reduce heat; simmer, covered.
    2. 2
      Heat butter and half of the oil in large saucepan; cook onion, stirring until soft. Add rice, stir rice to coat in mixture.
    3. 3
      Add wine; cook, stirring, until liquids almost evaporated.
    4. 4
      Stir in 1cup simmering stock mixture, cook, stirring over low heat until liquid is absorbed.
    5. 5
      Continue adding stock mixture, in 1 cup batches, stirring until adsorbed after each addition. total cooking time should be about 35 minutes or until rice is tender.
    6. 6
      Meanwhile, heat remaining oil in medium frying pan; cook chicken, stirring, until cooked through.
    7. 7
      Add garlic; stir until fragrant. Add chicken mixture to risotto with peas, stir to combine.
    8. 8
      Cook prosciutto in same frying pan until crisp. Drain on absorbent paper then break into rough pieces. Stir sage and half of the prosciutto into risotto.
    9. 9
      Serve risotto with sprinkle of remaining prosciutto.

    Ratings & Reviews:


    Nutritional Facts for Chicken, Pea Sage and Prosciutto Risotto

    Serving Size: 1 (654 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 729.5
    Calories from Fat 179
    Total Fat 19.8 g
    Saturated Fat 5.3 g
    Cholesterol 66.7 mg
    Sodium 394.3 mg
    Total Carbohydrate 96.5 g
    Dietary Fiber 5.7 g
    Sugars 6.8 g
    Protein 32.5 g

    The following items or measurements are not included:


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