Orzo "Risotto" with Prosciutto

By Lv2Cook

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

Preparation

Step 1

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