Chicken Prosciutto Spring Pea Risotto
CHICKEN PROSCIUTTO SPRING PEA RISOTTO WITH FRESH PARMESAN
PREP TIME: 10 Minutes/ COOK TIME: 50 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 830
DIFFICULTY LEVEL: HardINGREDIENTS: Parmesean Cheese Block, Chicken Cutlets, 1 TBSP Garlic Powder, Lemon, Prosciutto, 1 Cup Spring Peas, 2 TBSP Chicken Bouillon Paste, 1 Cup Arborio Rice, 2 TBSP Cream Cheese
Step 1: Prep
Preheat oven to 425
In a medium pot combine 5 cups of water, and chicken bouillion paste. Bring to a boil
Once boiled REDUCE HEAT TO LOW
Wash and dry produce
Zest and quarter lemon
Step 2: Crisp Prosciutto
Heat a drizzle of oil in a pan on medium heat. Add prosciutto in a single layer. Sear for 3 minutes per side
Turn of heat, transfer prosciutto to a lined paper towel plate, do not discard oil
Once prosciutto is cool enough to handle, roughly chop
Step 3: Season and Roast Chicken
Pat chicken dry with paper towels
Season chicken with 1/4 TSP salt, pepper, all purpose seasoning, and paprika
Roast in oven for 22 minutes
Transfer to cutting board to rest
Step 4: Cook Risotto
While chicken cooks, heat a drizzle of oil with reserved Prosciutto oil over medium heat. Add rice and garlic powder, cook stirring until rice is translucent for 2 minutes. Season with 1/4 TSP of salt and pepper
Add 1/2 cup of stock to pan, stir until liquid has mostly absorbed. Repeat with remaining stock, adding 1/2 of cup of stock at a time, and stirring to absorb liquid
Cook for 30 minutes until all liquid has been incorporated
Season generously with salt and pepper
Step 5: Finish Risotto
REDUCE HEAT TO LOW
Add cream cheese, 2 TBSP of butter, stir until well combined
Grate half of parmesean block over risotto. Add peas. Cook for 2 minutes
Stir half the prosciutto into risotto until combined
Step 6: Finish and Serve
Thinly slice chicken
Divide risotto between bowls, top with a squeeze of lemon juice. Top risotto with chicken.
Sprinkle everything with lemon zest, and remaing prosciutto
Garnish with remaining grated parmesean cheese
Serve with remaining lemon wedge
Serve hot and enjoy!
