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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place stock and the water in large saucepan; bring to a boil. Reduce heat; simmer, covered. | 2. Heat butter and half of the oil in large saucepan; cook onion, stirring until soft. Add rice, stir rice to coat in mixture. | 3. Add wine; cook, stirring, until liquids almost evaporated. | 4. Stir in 1cup simmering stock mixture, cook, stirring over low heat until liquid is absorbed. | 5. Continue adding stock mixture, in 1 cup batches, stirring until adsorbed after each addition. total cooking time should be about 35 minutes or until rice is tender. | 6. Meanwhile, heat remaining oil in medium frying pan; cook chicken, stirring, until cooked through. | 7. Add garlic; stir until fragrant. Add chicken mixture to risotto with peas, stir to combine. | 8. Cook prosciutto in same frying pan until crisp. Drain on absorbent paper then break into rough pieces. Stir sage and half of the prosciutto into risotto. | 9. Serve risotto with sprinkle of remaining prosciutto. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
water	3	cups		0.0	0.0	0.0	0.0
butter	10			855.0	39.285	26.715	72.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1			28.0	6.537999999999999	0.77	0.07
arborio rice	2	cups		-	-	-	-
white wine	1/2	cup		-	-	-	-
chicken breast	350			273062.9315	0.0	33100.9426	14685.0704
garlic clove	2		crushed	-	-	-	-
pea	1 1/2	cups		61.74	11.0985	4.1160000000000005	0.294
prosciutto	6	slices		-	-	-	-
sage	2	tablespoons	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.