Name: Creamy Tomato Basil Risotto With Prosciutto Recipe
Yield: 2
Cuisine: Italian

Protein

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MacroNutrients

Fats

Sugar

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Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Vitamins & Minerals

How to make Creamy Tomato Basil Risotto With Prosciutto Recipe

Rachael Hartley

Crawler

Italian

Non Vegetarian

Low sodium chicken broth

Extra virgin olive oil

Prosciutto sliced

Yellow onion peeled and finely chopped

Garlic Cloves Minced

Arborio Rice

Dry white wine

Cherry Tomatoes Halved

Lightly packed basil leaves plus extra for serving

Heat broth to a simmer in a pot on medium heat. Let it continue to simmer, turning down the heat if it starts to boil. 

step 1

Heat 1 tablespoon of olive oil in a large, pot on medium heat. Add prosciutto and cook until crispy, about 2-3 minutes. Add onion and garlic and saute until tender and translucent, about 5 minutes. 

step 2

Stir in rice and cook until rice smells slightly nutty, about 2-3 minutes, stirring occasionally. Pour in white wine and stir until wine is mostly evaporated. Pour a ladle of hot broth into the rice, stir for a few seconds and let simmer until broth is mostly absorbed. When the risotto starts to look dry, repeat with more broth. Continue with remaining broth until risotto is creamy and tender with a bite (al dente). 

step 3

As the risotto is cooking, heat remaining tablespoon of olive oil in a skillet on medium heat. Add tomatoes and basil with a pinch of salt. Cook until tomatoes are tender, but not falling apart, about 5 minutes. 

step 4

When risotto is creamy and done, stir in tomatoes and parmesan cheese. Season with salt and black pepper. Serve garnished with more parmesan cheese and fresh basil. 

step 5

Honest Cooking