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Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper Recipe

Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper Recipe

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Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper

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Ingredients:

Serving

2 cups chicken broth
1/2 small red bell pepper , julienned
1/2 cup frozen artichoke heart , cooked according to package directions and drained
3 tbsp olive oil
1 onion, minced
1 slice prosciutto, cut into 1/4-inch dice (1/4-inch-thick )
1 cup arborio rice
1/3 cup dry white wine
1/4 cup fresh grated parmesan cheese
1 tbsp fresh parsley, minced
white pepper , to taste

Directions:

In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer.
In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl.
In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil.
Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed.
Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains.
Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.)
If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente.
Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	798.4 Kcal (3343 kJ)
Calories from fat	275.03 Kcal
		% Daily Value*
Total Fat	30.56g	47%
Cholesterol	11mg	4%
Sodium	1148.04mg	48%
Potassium	546.78mg	12%
Total Carbs	95.75g	32%
Sugars	4.43g	18%
Dietary Fiber	5.67g	23%
Protein	15.41g	31%
Vitamin C	58.3mg	97%
Vitamin A	0.7mg	25%
Iron	12.8mg	71%
Calcium	202.5mg	20%

Amount Per 100 g
Calories	137.98 Kcal (578 kJ)
Calories from fat	47.53 Kcal
		% Daily Value*
Total Fat	5.28g	47%
Cholesterol	1.9mg	4%
Sodium	198.41mg	48%
Potassium	94.5mg	12%
Total Carbs	16.55g	32%
Sugars	0.77g	18%
Dietary Fiber	0.98g	23%
Protein	2.66g	31%
Vitamin C	10.1mg	97%
Vitamin A	0.1mg	25%
Iron	2.2mg	71%
Calcium	35mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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