Spring Pea and Prosciutto Risotto
A creamy rice dish infused with fresh peas, salty prosciutto, and aromatic herbs, ideal for a sophisticated spring dinner. This italian-inspired pasta (vegetarian-option) ready in about 50 minutes pairs Arborio rice, peas, prosciutto for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups Arborio rice
- 1 cup (fresh or frozen) peas
- 4 slices (diced) prosciutto
- 1/3 cup white wine
- 4 cups chicken broth
- 2 tbsp butter
- 1/4 cup heavy cream
- 1/4 cup (grated) Parmesan cheese
- 1 tsp (fresh, chopped) thyme
- 1/2 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp butter in a large skillet over medium heat. Add prosciutto and cook for 2-3 minutes until slightly crispy. Remove and set aside.
- Step 2: In the same skillet, add Arborio rice and toast for 2-3 minutes until lightly golden. Pour in white wine and stir until fully absorbed.
- Step 3: Begin adding broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. After 5 minutes, stir in peas and thyme. Continue cooking for 15-20 minutes until rice is creamy and al dente.
- Step 4: Stir in cream, remaining butter, Parmesan, and prosciutto. Season with salt and cook for 2-3 minutes until the mixture thickens and coats the back of a spoon.
Frequently asked questions
How long does Spring Pea and Prosciutto Risotto take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spring Pea and Prosciutto Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Spring Pea and Prosciutto Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Pea and Prosciutto Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spring Pea and Prosciutto Risotto vegetarian-option?
Yes — this recipe is tagged vegetarian-option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many pasta recipes and this is hands down the best.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
