Recipe by USA WEEKEND columnist Pam Anderson
"No more upper-body workout: You don't have to keep stirring this classic Italian rice dish."
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olive oil or butter
onion, cut into small dice
prosciutto or 4 ounces ham, cut into small dice
dry white wine
grated Parmesan cheese
frozen regular (not petite) green peas
chopped fresh parsley
Salt and ground black pepper
I don't have a dutch oven, I actually used my cast iron skillet to make this dish. I used hickory smoke bacon in place of the prosciutto and I used a cup of frozen peas/carrots mixed because that was what I had in the freezer. I was doubtful that my husband and kids would like it but they INHALED it. There was a little under a half cup leftover after dinner. The cooking method was a little confusing and odd to me--I would make this again but I think I would try to find a simpler way to cook it.
Good consistancy. We added prawns and squash. Very bland overall. Wouldn't make again without changes.
Easy and incredibly delicious! (I substituted sharp cheddar cheese for Parmesan because that's what I had. It was a great, simple meal.)
I had to improvise a little because I didn't have all the ingredients. I left out the onion, ham, wine and peas. It was a very basic risotto, but my family liked it very much anyway. We added tons of parmesan on top at the table and it was oozy and yummy!! I will definitely make this again.
Pam, Just had this again for dinner. It rates a 10 in our house. I make it exactly the way you presented it in the paper last year. I go easy on the fats for the extras, just steam the veggies. We use a dutch oven, and I think that might be the key to the success of this recipe! Thank you
Soooo good. I'd like to experiment with other veggies, like asparagus, but for a first time risotto cook, this was great. My neighbor thought I was stirring for hours and hours. Makes a nice huge batch and we had leftovers for days. I used asiago and parmesan (it was what I had in the fridge) but I will make this again and again. What an inexpensive, great meal. Kids loved it too!
This was very good - I didn't think it was bland at all. To me, it was like a fancy, good version of ham and rice. I don't know if I would call it a Risotto. I actually did not do the "baking" part. After I added the broth and water, I simply put a lid on it, brought it to a boil, and then simmered for 25 on the stovetop. It was perfect! No need to bake at all. After simmering, I continued with the recipe as usual. The parm cheese is a perfect addition! Great for leftover ham. I loved it!
this took a very long time and wasn't very flavorful. We didn't care for it. But my kids(and husband) are pretty picky.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 464
** Calories from Fat: 123
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