Risotto With Peas And Prosciutto

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Nutrition per serving    (USDA % daily values)
CAL
592
FAT
68%
CHOL
26%
SOD
32%

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Ingredients for 4 servings

5 cups low sodium chicken broth

1/2 cup finely chopped onion

1/2 stick unsalted butter

1 1/2 cups Arborio rice

1/2 cup dry white wine

1 cup frozen baby peas, thawed

2 ounces thinly sliced prosciutto, cut crosswise into 1/4 inch wide strips

1/2 teaspoon finely grated lemon zest

1 cup finely grated Parmigiano-Reggiano

3 tablespoons finely chopped flat leaf parsley

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