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Pastina Risotto with Peas and Prosciutto
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Prep Time:
10 minutes
Total Time:
30 minutes
Indulge in a decadent creamy herbed Italian risotto with rich Progresso® chicken broth, fresh herbs, Parmesan cheese and crispy bacon.
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
Instructions:
  • Simmer the broth gently in a saucepan.
  • In a large saucepan over medium-high heat, warm the olive oil until hot. Saute the garlic until light brown. Add the onion and a pinch of salt. Cook over medium heat until soft, about 2 to 3 minutes. Pour in 2 cups of simmering broth and bring to a boil. Stir in the pastina and simmer gently. Season with salt and pepper to taste.
  • Stir in the broth gradually, ensuring it's absorbed before adding more, and stir occasionally to prevent sticking. Cook until pasta is mostly cooked, about 10 minutes. Add peas and remaining broth, cook until peas are tender and pasta is al dente, about 3 minutes. Remove from heat, mix in butter, oregano, thyme, Parmesan, and bacon. Stir until the consistency resembles a thick soup.
  • In the final minutes of cooking, gently incorporate the carrot juice, then whisk in the remaining 1 tablespoon of butter until it melts. Finish by topping with the remaining bacon.

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