Chicken, Pea Sage and Prosciutto Risotto

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place stock and the water in large saucepan; bring to a boil. Reduce heat; simmer, covered.
  • Heat butter and half of the oil in large saucepan; cook onion, stirring until soft. Add rice, stir rice to coat in mixture.
  • Add wine; cook, stirring, until liquids almost evaporated.
  • Stir in 1cup simmering stock mixture, cook, stirring over low heat until liquid is absorbed.
  • 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.
  • Meanwhile, heat remaining oil in medium frying pan; cook chicken, stirring, until cooked through.
  • Add garlic; stir until fragrant. Add chicken mixture to risotto with peas, stir to combine.
  • 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.
  • Serve risotto with sprinkle of remaining prosciutto.
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