As we lost an hour to Daylight Savings with the time change, I wanted to make a dinner that was simple, very quick and time efficient, and evocative of the approaching Spring.
RISOTTO WITH PEAS
4 tablespoons butter, divided
3 tablespoons olive oil, divided
1 onion, chopped
3/4 cup diced prosciutto
4 cups frozen peas
1 teaspoon salt
chicken broth as needed
2 cups arborio rice
1/2 cup freshly grated parmesan cheese
2 tablespoons chopped parsley
Heat a large pot over medium heat. Add 3 tablespoons of butter, 2 tablespoons of olive oil and onion. Saute until translucent. Add the prosciutto, peas, salt and about 1/3 cup broth.
Add rice and some broth and continue cooking, stirring occasionally and adding more broth as needed.
Cook until rice is al dente, about 20 minutes.
Turn off the heat. Add the remaining butter and olive oil and the parmesan and stir to combine. Let rest, covered, for three minutes. Stir in parsley and serve.
Recipe adapted from Glamour