Crispy Prosciutto, Broccoli and Risotto

26 July 2024

So I accidently let a home chef box ship a month or so ago. They set my preferences and all were vegetarian dishes. I took the one pictured above and made a couple small edits-- best one was including crispy prosciutto. It was delish and I'm confident we'll make this one again on our own! 

Ingredients
8oz broccoli florets
1C arborio rice
2oz shredded cheddar cheese
1 shallot
1oz grated parmesan cheese
1oz white cooking wine
4C chicken broth (or vegetable)
1.5 TBPS butter
handful of parsley
2 garlic cloves
prosciutto

Instructions
Preheat oven to 400 degrees. Bring 4 cups of chicken broth to a boil in a small pot. 

Cut broccoli into bite size pieces. Stem and mince parsley. Halve and peel shallot, cut halves into 1/4". Mince garlic. 

Place broccoli and shallots on prepared baking sheet and toss with 2tsp olive oil, 1/4tsp salt, and a pinch of pepper. Spread into a single layer. Roast in hot oven. You can also include strips of your prosciutto on this. Check it until crispy and then keep warm until dinner. 

Carefully remove baking sheet from oven. Sprinkle parmesan over veggies. Roast again in hot oven until broccoli is lightly browned, 4-6 minutes. Carefully remove from oven. Tent roasted veggies with foil. While veggies roast, continue recipe. 

Place a medium pot over medium-high heat and add 1 tsp olive oil. Add rice and garlic to hot pot. Stir constantly until rice is roasted and opaque, 1-2 minutes. Add white wine and stir constantly until evaporated, 25-30 seconds. Add 1 cup boiling broth from small pot. Rice should be covered by water. Stir constantly until liquid is absorbed. 

Continue adding 1/2 cup of boiling broth (at a time) from small pot and stir. Repeat until tender, 18-20 minutes. Remove from burner. Stir in cheddar, butter, half the parsley, 1/4 tsp salt, and a pinch of pepper. Plate and top with parsley. 

XOXO

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