Orzo "Risotto" with Prosciutto

Orzo "Risotto" with Prosciutto
Orzo "Risotto" with Prosciutto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2 1/2

    cups low-salt chicken broth

  • 1

    cup frozen petite green peas

  • 1

    tablespoon olive oil

  • 3

    cups chopped leek

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon pepper

  • 1

    cup uncooked orzo (rice-shaped pasta)

  • 1/4

    cup (1 ounce) minced prosciutto or lean smoked ham

  • 1/4

    cup grated fresh Parmesan cheese divided

  • 2

    tablespoons minced fresh parsley

Directions

Bring the broth to a boil in a small saucepan. Add peas; cook 3 minutes (do not drain). Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add leek, salt, and pepper, and sauté 1 minute. Cover, reduce heat, and cook 10 minutes, stirring occasionally. Add broth mixture and orzo to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in prosciutto, 2 tablespoons cheese, and parsley. Divide evenly among 4 shallow bowls; top each serving with 1 1/2 teaspoons cheese. Serving Size: 1 cup

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