Ingredients

  • 1 teaspoon olive oil
  • 6 large shallots, peeled and minced
  • ½ teaspoon salt, plus more to taste
  • 1 teaspoon freshly ground pepper, plus more to taste
  • 1 ½ cups Arborio rice
  • 6 cups basic vegetable broth (see recipe)
  • 1 cup dry white wine
  • ½ pound prosciutto, sliced very thin, 1/8-inch thick and cut into narrow strips
  • 2 cups fresh peas, podded
  • 2 tablespoons grated lemon rind
  • ¼ cup minced basil leaves
  • ½ cup minced mint leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      554 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 88 grams carbohydrates; 10 grams dietary fiber; 14 grams sugars; 27 grams protein; 39 milligrams cholesterol; 1894 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Heat the olive oil in a large saucepan over low heat. Add the shallots, salt and pepper. Stir until soft, about 5 minutes. Place the broth in a saucepan and simmer.
  2. Add rice to shallots and stir to combine. Ladle in 1/2 cup of broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding broth, 1/2 cup at a time, stirring constantly. After 15 minutes, add the white wine. After an additional 5 minutes, add prosciutto and peas. Cook until rice is tender, about 5 more minutes. Season with additional salt and pepper to taste. Remove from heat and stir in the lemon rind, basil and mint. Divide the rice among 4 bowls and serve.

30 minutes

Dining and Cooking