Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 214.5
- Total Fat: 4.5 g
- Cholesterol: 9.9 mg
- Sodium: 601.4 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 1.9 g
- Protein: 8.6 g
View full nutritional breakdown of Pea and Prosciutto Risotto calories by ingredient
Pea and Prosciutto Risotto
Submitted by: PIAQUAIntroduction
A really simple risotto bursting with fresh and clean flavors. Risotto is great to have in your back pocket- the possibilities are endless, and though the traditional version often contains a large amount of butter, it still tastes fabulous without it. I've had a lot of fun adapting risotto recipes to fit my new sparkpeople eating plan.*note- I usually use garlic infused olive oil when making this, but if you don't have that or prefer to use fresh garlic that would taste great, and it would be fine without any kind of garlic as well if that is more your style. A really simple risotto bursting with fresh and clean flavors. Risotto is great to have in your back pocket- the possibilities are endless, and though the traditional version often contains a large amount of butter, it still tastes fabulous without it. I've had a lot of fun adapting risotto recipes to fit my new sparkpeople eating plan.
*note- I usually use garlic infused olive oil when making this, but if you don't have that or prefer to use fresh garlic that would taste great, and it would be fine without any kind of garlic as well if that is more your style.
Number of Servings: 4
Ingredients
-
* Arborio Rice (uncooked), .67 cup
* White Wine, 4 fl oz
* Soup, chicken broth, canned, less/reduced sodium, 2 cup
* Water, tap, 2 cup (8 fl oz)
* Peas, frozen, 0.5 cup
*Prosciutto, julienned or chopped, 1 oz
*Parmesan Cheese, grated, .25 cup
* Lemon Zest, 1 tsp
* Parsley, chopped, 2 tbsp
Directions
Makes 4 side-serving portions...
Bring broth and water to a simmer in a small sauce pan
Meanwhile, in a larger sauce pan heat the olive oil (you can add more or butter if you're not watching your calories) on medium and cook the onion in it until soft
Add the rice and cook for a couple of minutes until opaque
Add the wine and stir continuously until there is almost no liquid left
Once most of the wine is absorbed/evaporated, add the chicken broth/water in one ladleful at a time, stirring often and adding the next ladle once there is very little liquid left in the pan
Continue this process for roughly 20 minutes or until the rice is cooked through but retains a bit of a bite to it
Stir in peas, prosciutto, zest, cheese, half of the parsley, (butter if desired, but not required), and salt and pepper to taste
Return to heat for just a moment to warm through peas (this goes quickly, or you could thaw the peas beforehand to avoid the step) and serve immediately with the rest of the parsley for garnish, and more cheese if desired
Number of Servings: 4
Recipe submitted by SparkPeople user PIAQUA.
Bring broth and water to a simmer in a small sauce pan
Meanwhile, in a larger sauce pan heat the olive oil (you can add more or butter if you're not watching your calories) on medium and cook the onion in it until soft
Add the rice and cook for a couple of minutes until opaque
Add the wine and stir continuously until there is almost no liquid left
Once most of the wine is absorbed/evaporated, add the chicken broth/water in one ladleful at a time, stirring often and adding the next ladle once there is very little liquid left in the pan
Continue this process for roughly 20 minutes or until the rice is cooked through but retains a bit of a bite to it
Stir in peas, prosciutto, zest, cheese, half of the parsley, (butter if desired, but not required), and salt and pepper to taste
Return to heat for just a moment to warm through peas (this goes quickly, or you could thaw the peas beforehand to avoid the step) and serve immediately with the rest of the parsley for garnish, and more cheese if desired
Number of Servings: 4
Recipe submitted by SparkPeople user PIAQUA.
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