Green Olive And Prosciutto Risotto Recipe

Recipe By Slurrp

Green olive and prosciutto risotto is a flavorful and creamy dish that combines the briny taste of green olives with the salty richness of prosciutto. The risotto is cooked with onions, garlic, white wine, and chicken broth, and is finished with grated Parmesan cheese for added creaminess. The green olives and prosciutto are added towards the end of cooking, giving the dish a burst of flavor and texture. Serve this risotto as a main course or as a side dish.

4.3
10 Rating -
Rate
Non Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Green Olive And Prosciutto Risotto
plan
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ingredients serve

Ingredients for Green Olive And Prosciutto Risotto Recipe

  • 0.17 cup Arborio Rice
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.08 cup White Wine
  • 0.67 cup Chicken Broth
  • 0.08 cup Grated Parmesan Cheese
  • 0.08 cup Pitted Green Olives, Sliced
  • 0.67 piece Slices Prosciutto, Torn Into S
  • As required Salt And Pepper To Taste
  • as per your need Fresh Parsley Or Basil For Garnish

Directions: Green Olive And Prosciutto Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
  • STEP 2.Add Arborio rice to the saucepan and cook, stirring constantly, for about 2 minutes, or until the rice is coated with oil and slightly toasted.
  • STEP 3.Pour in the white wine and cook, stirring, until the liquid is absorbed.
  • STEP 4.Gradually add chicken broth, about 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  • STEP 5.Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes.
  • STEP 6.Stir in the grated Parmesan cheese, green olives, and prosciutto. Cook for an additional 2-3 minutes, or until heated through.
  • STEP 7.Season with salt and pepper to taste. Serve the risotto hot.

Cooking Tips

  • Make sure to use Arborio rice or another short-grain rice variety for the best results.
  • You can substitute vegetable broth for the chicken broth to make this dish vegetarian.
  • Garnish the risotto with some fresh parsley or basil for added freshness.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the risotto in a saucepan or microwave, adding a splash of broth or water to loosen it up if needed.
  • Serve the risotto as a main course or as a side dish with grilled chicken or roasted vegetables.
Nutrition
value
385
calories per serving
10 g Fat22 g Protein48 g Carbs4 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    22g
  • Carbs
    48g
  • Fiber
    4g

MacroNutrients

  • Carbs
    48g
  • Protein
    22g
  • Fiber
    4g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    155mg
  • Iron
    5mg
  • Vitamin A
    435mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    39mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    76mg
  • Manganese
    < 1mg
  • Phosphorus
    302mg
  • Selenium
    20mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp