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    You are in: Home / Recipes / Risotto Con Carciofi, Prosciutto E Peperone Recipe
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    Risotto Con Carciofi, Prosciutto E Peperone

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    MsPia's Note:

    Risotto with Artichoke Hearts, Prosciutto, and Red Bell Pepper

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer.
    2. 2
      In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the olive oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl.
    3. 3
      In the heavy pan cook the onion in the remaining 2 tablespoons olive oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the olive oil.
    4. 4
      Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed.
    5. 5
      Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains.
    6. 6
      Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be 'al dente'.) If necessary add the remaining broth and cook the risotto in the same manner until the rice is 'al dente'.
    7. 7
      Remove the pan from the heat and stir in the Parmesan cheese, parsley, and the white pepper.

    Ratings & Reviews:

    • on May 18, 2011

      55

      This is so yummy! I used the method from Oven-Baked Risotto (Several Variations), and made it with Crispy Crumbled Prosciutto. I doubled the artichokes, bell pepper, prosciutto and parsley and decreased the oil. We really enjoyed this, the flavors go very well together!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Risotto Con Carciofi, Prosciutto E Peperone

    Serving Size: 1 (491 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 692.2
     
    Calories from Fat 232
    33%
    Total Fat 25.8 g
    39%
    Saturated Fat 5.5 g
    27%
    Cholesterol 11.0 mg
    3%
    Sodium 945.1 mg
    39%
    Total Carbohydrate 88.3 g
    29%
    Dietary Fiber 4.3 g
    17%
    Sugars 4.3 g
    17%
    Protein 17.1 g
    34%

    The following items or measurements are not included:

    frozen artichoke hearts

    prosciutto

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