Ingredients
- 3 cups Chicken Stock
- 3 cups Water
- 4 tablespoons Olive Oil
- 1/2 large Onion, chopped
- 2 cups Arborio Rice
- 1/2 cup dry White Wine
- 3 cloves Garlic, minced
- 1 cup Peas, fresh or frozen (thawed)
- 6 slices Prosciutto
- 3 tablespoons fresh Sage, shredded
Make it step by step
- Cook prosciutto in a skillet, turning often, until crisp. Remove from pan. Break into pieces whe n coo l and set aside.
- In a small saucepan, bring chicken stock and water to a boil, keep at a simmer.
- In a large skillet, on medium heat, heat oil; cook garlic and onion until soft.
- Stir in rice, then add wine.
- Cook, stirring until liquid is almost absorbed.
- Add chicken stock 3/4 cup at a time, stirring until absorbed after each addition. Total cooking time about 30 minutes.
- Stir peas, prosciutto and sage into rice.
- Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kitch-N-Chik, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.