Prosciutto and Green Pea Risotto

Ingredients

• 1 cup scallions
• spring or green onions thinly sliced
• 1/4 cup butter or margarine
• 1/2 cup prosciutto julienned
• 1 cup rice uncooked
• 1/2 cup white wine dry
• 2 cups chicken broth hot
• 3 cups water hot
• 1 cup green peas frozen
• thawed
• 1/2 cup heavy whipping cream
• 1/2 cup parmesan
• parmigiano-reggiano cheese
• grated grated
• 2 tablespoons basil fresh
• chopped
• 1/4 teaspoon white pepper ground

Instructions

1. Cook green onions in butter 2 or 3 minutes or until soft in large skillet over medium heat.
2. Add prosciutto, cook 1 to 2 minutes more.
3. Add rice and cook 2 to 3 minutes, or until rice is lightly browned.
4. Add wine, stir until absorbed.
5. Increase heat to medium high; stir in 1 cup broth.
6. Continue stirring and adding remaining broth and water, 1 cup at a time, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
7. It will take approximately 25 to 30 minutes.
8. Remove from heat; stir in peas, cream, cheese, basil and pepper.
9. Stir until mixture is creamy.
10. Serve immediately.