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Yield: 4 servings

       1 tablespoon olive oil
       1 small onion, chopped
       1 celery stalk, chopped
   1/4 cup diced prosciutto ham
       1 cup arborio rice
       3 cups chicken broth
   1/2 teaspoon salt
   1/2 teaspoon ground black pepper
1-1/2 cups green peas
       2 tablespoons chopped fresh parsley
   1/4 cup grated Parmesan cheese




Heat the oil in saucepan and add the onion and celery. Cook over medium heat for 5 to 7 minutes, stirring frequently. Add the diced ham sauté another 2-3 minutes, then stir in the rice, 2 cups of the broth, the salt and pepper. Cook over low heat for about 12 minutes, stirring frequently. Stir in the peas and remaining 1 cup broth and cook for 7 to 10 minutes more, until rice is tender. Remove from the heat and stir in the parsley and cheese.