Lemon Risotto with Peas and Prosciutto

There is nothing better than enjoying a full bowl of risotto and a sweet glass of wine.

1. In a medium to large sauce pan, heat the chicken stock over medium low heat until stock begins steaming. Keep on a low heat.
2. In a large high sided skillet over medium heat, add the 2 tbsp butter, olive oil, and onion. Sauté for 6 to 8 minutes, stirring occasionally with a wooded spoon until soft and golden.
3. In a medium pan sauté chopped prosciutto – once cooked to crispy set aside
4. Add in garlic, stirring to ensure the garlic does not burn, add white wine, and cook until fragrant for about 1 minute.
5. Add the rice to the onion mixture, stirring for 2 minutes or until the rice is becoming translucent with an opaque white center.
6. Add the hot stock ½ cup at a time, stirring continuously, until the stock is almost completely absorbed and the rice is creamy and translucent cook (20 25 min) 
7. Stir in the parmesan, butter, and peas. Let the peas cook until warmed through, about 3 to 4 min. Season with salt and pepper.
8. Garnish with lemon zest, prosciutto, chopped parsley, and parmesan.

Serve and enjoy every comforting bite.