Simple Risotto With Prosciutto And Peas

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2 tablespoons unsalted butter

1 small yellow onion, finely chopped

2 cups Arborio rice

1 cup dry white wine

4 cups low-sodium chicken broth

1 cup grated Parmesan

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup frozen peas, thawed

4 ounces thinly sliced prosciutto, cut into 1-inch pieces

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