Spring Pea Risotto

Spring Pea and Prosciutto Risotto

When we moved to Paris as newlyweds in 1999, I could barely boil an egg. I received a French Cordon Bleu “Quick Classics” cookbook as a housewarming gift from my Parisian neighbor. Looking back, Madame Bruousell’s gift was the harbinger for my passion for cooking! Spring pea and prosciutto risotto was the dish I prepared for my first dinner party in Paris. I can remember being so nervous about speaking French, picking out the wine, the cheese, and making the risotto! Those were sweet days! Risotto is a recipe that requires a glass of wine, good music and patience! Serve with a simple green salad and baguette! Happy Spring! Bon Appétit!

Spring Pea and Prosciutto Risotto

Course Main Course

Ingredients

  • 1 onion
  • 1 pkg Prosciutto
  • 2 pints warm chicken or vegatable stock
  • 1 bundle fresh Thyme springs
  • 1 bay leaf
  • 3 oz butter
  • 2 cups Arborio rice
  • 6 oz dry white wine
  • 1 cup frozen green peas
  • salt and freshly ground pepper
  • 1 cup Parmesan shavings

Instructions

  1. Finely chop onion. Cut prosciutto into thin strips.

  2. In separate pot bring your stock to boil with a sprig of thyme and bay leaf. Keep simmering.

  3. Melt butter in large sauce pan, add onion and sauté til soft. Stir in your rice making sure all is coated in butter.

  4. Pour in the wine. Stir until liquid is absorbed and then began ladling in your stock, stirring until liquid is absorbed. Repeat process until you have used all your stock and then add in green peas and prosciutto. You would like your rice to be creamy. Top with Parmesan, salt and ground pepper. Voila!

Bread and Honey's Blessing of the Week

May our lives reflect the Truth:

Hope is real

Healing is possible

Life is a privilege

We exist for a purpose

Grace is available

Love prevails

God has us.

Amen.

weekly_tip_for_souljoy

To set the ambiance, enjoy the French songbird, Carla Bruni.

LISTEN NOW
1 Comment
  • DianeTucker

    April 19, 2021 at 10:16 am

    Perfect recipe for Spring! Thanks, Farrell. Hugs!