Pastina Risotto with Peas and Prosciutto

Dinner ready in 30 minutes! Add Italian flavors to your meal with this herbed pasta risotto that features Progresso® chicken broth, prosciutto and peas.

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  • prep time 10 min
  • total time 30 min
  • ingredients 14
  • servings 4
 

Ingredients

1
carton (32 oz) Progresso™ chicken broth (4 cups)
2
tablespoons extra-virgin olive oil
1
tablespoon finely chopped garlic
3/4
cup finely chopped onion
Salt
3/4
lb uncooked pastina, orzo, riso or stelline
1/4
teaspoon freshly ground pepper
2
cups frozen green peas
2
tablespoons unsalted butter
1 1/2
teaspoons finely chopped fresh oregano
1 1/2
teaspoons finely chopped fresh thyme
3/4
cup freshly grated Parmesan cheese
1/4
cup finely chopped prosciutto or bacon, cooked until very crisp, well drained
1/2
cup fresh carrot juice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Bring the broth to a low simmer in a saucepan.
  • 2 Heat the olive oil in a large saucepan over medium-high heat until hot. Add the garlic and cook briefly until light brown. Add the onion and a pinch of salt, lower the heat to medium, and cook until the onion is soft but not brown, about 2 to 3 minutes. Add 2 cups of the simmering broth and bring to a boil. Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper.
  • 3 Simmer, ladling in the broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is about three-fourths done, about 10 minutes. Add the peas and the remaining simmering broth and cook until the peas are tender and the pasta is al dente, about 3 minutes. Remove from the heat and add 1 tablespoon of the butter, the oregano, thyme, Parmesan, and 3 tablespoons of the bacon. Stir well. The consistency should be quite loose, like a thick soup.
  • 4 During the last few minutes of cooking, stir in the carrot juice. Whisk in the remaining 1 tablespoon butter until just melted. Top with remaining bacon.
  • 1 Bring the broth to a low simmer in a saucepan.
  • 2 Heat the olive oil in a large saucepan over medium-high heat until hot. Add the garlic and cook briefly until light brown. Add the onion and a pinch of salt, lower the heat to medium, and cook until the onion is soft but not brown, about 2 to 3 minutes. Add 2 cups of the simmering broth and bring to a boil. Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper.
  • 3 Simmer, ladling in the broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is about three-fourths done, about 10 minutes. Add the peas and the remaining simmering broth and cook until the peas are tender and the pasta is al dente, about 3 minutes. Remove from the heat and add 1 tablespoon of the butter, the oregano, thyme, Parmesan, and 3 tablespoons of the bacon. Stir well. The consistency should be quite loose, like a thick soup.
  • 4 During the last few minutes of cooking, stir in the carrot juice. Whisk in the remaining 1 tablespoon butter until just melted. Top with remaining bacon.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
670
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
1790mg
1790%;
Total Carbohydrate
90g
90%
(Dietary Fiber
7g
7%
  Sugars
9g
9%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
150%;
Vitamin C
10%;
Calcium
30%;
Iron
25%;
Exchanges:
5 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.