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Sweet Pea Risotto With Prosciutto

2 faves
Nutrition per serving    (USDA % daily values)
CAL
1769
FAT
501%
CHOL
15%
SOD
20%

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Ingredients for 6 servings

1⁄4 cup extra-virgin olive oil

1⁄2 yellow onion, finely chopped

2 cups Arborio or carnaroli rice

1 cup dry white wine

4 1⁄2 cups chicken stock, warmed

5 cups shelled peas, cooked until tender, cooking water reserved

3 Tbs. unsalted butter

1 cup grated Parmigiano-Reggiano cheese, plus more for serving

6 thin slices prosciutto, cut into 1⁄4-inch strips

Salt and freshly ground pepper, to taste

Chopped fresh chives for garnish

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