Risotto With Peas And Prosciutto
Ingredients
- 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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