Prosciutto and Green Pea Risotto

Makes 6 servings

Ingredients

• 3 cups water
• 2 cups chicken broth
• 2 tablespoons butter
• ½ cup prosciutto or ham, diced
• 1 cup uncooked U.S. arborio or medium-grain rice
• ½ cup dry white wine
• 1 cup frozen green peas, thawed
• 1 cup thinly sliced green onions
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil leaves
• ¼ teaspoon ground white pepper

Directions

1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer.
2. Reduce heat to low and keep warm.
3. Meanwhile, melt butter in large saucepan over medium heat.
4. Add prosciutto; cook until brown around edges, about 2 to 3 minutes.
5. Add rice and stir 2 to 3 minutes.
6. Add wine; stir until absorbed.
7. Increase heat to medium-high; stir in 1 cup water-broth mixture.
8. Cook uncovered, stirring frequently, until liquid is absorbed.
9. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
10. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
11. Remove from heat; stir in peas, green onions, cream, cheese, basil and pepper.
12. Stir until mixture is creamy, about 2 to 3 minutes.
13. Serve immediately.