PASTINA RISOTTO WITH PEAS AND PROSCIUTTO
You'll love this creamy herbed-Italian risotto simmered in Progresso® chicken broth with fresh herbs, Parmesan cheese and bacon.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Bring the broth to a low simmer in a saucepan.
- Heat the olive oil in a large saucepan over medium-high heat until hot. Add the garlic and cook briefly until light brown. Add the onion and a pinch of salt, lower the heat to medium, and cook until the onion is soft but not brown, about 2 to 3 minutes. Add 2 cups of the simmering broth and bring to a boil. Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper.
- Simmer, ladling in the broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is about three-fourths done, about 10 minutes. Add the peas and the remaining simmering broth and cook until the peas are tender and the pasta is al dente, about 3 minutes. Remove from the heat and add 1 tablespoon of the butter, the oregano, thyme, Parmesan, and 3 tablespoons of the bacon. Stir well. The consistency should be quite loose, like a thick soup.
- During the last few minutes of cooking, stir in the carrot juice. Whisk in the remaining 1 tablespoon butter until just melted. Top with remaining bacon.
Nutrition Facts : Calories 670, Carbohydrate 90 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 7 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 9 g, TransFat 0 g
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Nur hossain Ainan
[email protected]This pastina risotto is a great way to use up leftover prosciutto. I always have a few slices left over after making a prosciutto-wrapped appetizer, and this is the perfect way to use them up. The risotto is creamy and flavorful, and the prosciutto a
Nevaeh Gould
[email protected]I'm not a big fan of peas, but I decided to try this recipe anyway. I'm glad I did! The peas added a nice pop of sweetness to the dish, and they paired well with the salty prosciutto. The risotto was creamy and flavorful, and the lemon zest added a n
Jos Jesus
[email protected]I didn't have any prosciutto on hand, so I used pancetta instead. It turned out great! The pancetta added a nice salty and smoky flavor to the dish. I also added a bit of chopped parsley at the end for some extra freshness. Overall, I was very happy
Kawser Official
[email protected]This risotto was just okay. It wasn't bad, but it wasn't anything special either. The flavors were a bit bland and the texture was a bit too mushy for my taste. I probably won't make this recipe again.
pedro salto
[email protected]I found this recipe to be too complicated. There were too many ingredients and steps involved, and it took me much longer to make than I expected. The end result was good, but not worth the effort in my opinion.
Nathan Kerkulah
[email protected]This risotto was a disappointment. The pastina was overcooked and mushy, and the peas were bland. The prosciutto was the only saving grace, but it wasn't enough to make up for the rest of the dish. I won't be making this recipe again.
Marvellous Ojo
[email protected]I've made this risotto several times now, and it's always a crowd-pleaser. The pastina cooks perfectly and the peas and prosciutto add a nice touch of sweetness and saltiness. The creamy sauce is rich and flavorful. Highly recommend this recipe!
Nada Saher
[email protected]This pastina risotto is a winner! I made it for a dinner party and it was a huge hit. Everyone loved the creamy texture and the pop of flavor from the peas and prosciutto. I also appreciated how easy it was to make. Definitely a recipe I'll be keepin
Bogdan Adrian
[email protected]I love how versatile this recipe is. I didn't have any peas on hand, so I used chopped carrots and zucchini instead. It was still delicious! The risotto was creamy and flavorful, and the prosciutto added a nice salty touch. Will definitely be experim
ani hamache
[email protected]This was my first time making risotto, and it turned out great thanks to this recipe. The instructions were clear and easy to follow, and the end result was a delicious and creamy dish. The pastina was a fun and unique twist on traditional risotto. I
Md. Noman
[email protected]I'm a big fan of risotto, and this pastina version is now one of my favorites. The pastina cooks quickly and evenly, and the peas and prosciutto add a lovely sweetness and saltiness. The creamy sauce is the perfect finishing touch. Will definitely be
Aman Tesfaye
[email protected]This risotto was a hit with my family! The kids loved the small pastina and the adults enjoyed the sophisticated flavors. The addition of prosciutto and peas was inspired, and the lemon zest added a delightful freshness. Highly recommend this recipe!
Mohammed Lemar
[email protected]I was skeptical about the combination of pastina and risotto, but I was pleasantly surprised. The pastina cooked evenly and added a nice bite to the dish. The peas and prosciutto also added a lovely pop of color and flavor. Definitely a recipe I'll m
Ikram khan
[email protected]This pastina risotto was a delight! The combination of peas and prosciutto added a delightful flavor and texture contrast to the creamy risotto. I followed the recipe precisely and found it straightforward to prepare. A perfect dish for a cozy dinner