Chicken, Pea Sage And Prosciutto Risotto

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 cups chicken stock
• 3 cups water
• 10 g butter
• 2 tablespoons olive oil
• 1 small onion
• 2 cups arborio rice
• 1/2 cup wine
• 350 g chicken breasts
• 2 garlic cloves, crushed
• 1 1/2 cups frozen peas
• 6 slices prosciutto
• 2 tablespoons finely shredded fresh sage

Recipe

• 1 place stock and the water in large saucepan; bring to a boil. reduce heat; simmer, covered.
• 2 heat butter and half of the oil in large saucepan; cook onion, stirring until soft. add rice, stir rice to coat in mixture.
• 3 add wine; cook, stirring, until liquids almost evaporated.
• 4 stir in 1cup simmering stock mixture, cook, stirring over low heat until liquid is absorbed.
• 5 continue adding stock mixture, in 1 cup batches, stirring until adsorbed after each addition. total cooking time should be about 35 minutes or until rice is tender.
• 6 meanwhile, heat remaining oil in medium frying pan; cook chicken, stirring, until cooked through.
• 7 add garlic; stir until fragrant. add chicken mixture to risotto with peas, stir to combine.
• 8 cook prosciutto in same frying pan until crisp. drain on absorbent paper then break into rough pieces. stir sage and half of the prosciutto into risotto.
• 9 serve risotto with sprinkle of remaining prosciutto.