Chicken & prosciutto Spring Pea Risotto

• porciones: 2 servings
• tiempo total: 40 min

Ingredientes

• peas (4oz)

• lemon (1)

• Arborio rice (3/4 cup)

• Parmesan cheese block

• Chicken cutlets (12 oz)

• cream cheese (2 tbsp)

• chicken stock concentrate/boullion

• Prosciutto (2oz)

• garlic powder (1 tsp)

Instrucciones

1. Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, combine 5 cups water (9 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. (You'll use the stock in Step 4.) Wash and dry produce. Zest and quarter lemon.

2. Heat drizzle olive oil in large pan over medium-high heat. Add prosciutto in a single layer; sear until browned and crispy, 2-3 minutes per side (if prosciutto starts to crisp too quickly, reduce heat to medium). Turn off heat; transferto a paper-towel-lined plate. Reserve oil in pan. Once prosciutto is cool enough to handle, roughly chop.

3. Pat chicken dry with paper towels. Place on a lightly oiled baking sheet and season all over with half the garlic powder (you'll use the rest in the next step), salt, and pepper. TIP: For easier cleanup, line baking sheet with foil first). Roast on top rack until chicken is browned and cooked through, 18-22 minutes. Transfer to a cutting board to rest.

4. While chicken cooks, heat a drizzle of olive oil in pan with reserved prosciutto oil over medium heat. Add rice and remaining garlic powder; cook stirring until rice is translucent, 1-2 minutes. Season with salt and pepper. Add ½ cup stock (1 cup for 4 servings) to pan;stir until liquid has mostly absorbed. Repeat with remaining stock-adding ½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and mixture has thickened, 25-30 minutes. Season generously with salt and pepper. (Depending on the size of your pan, you may need a little more or a little less liquid for the risotto.)

5. reduce heat to medium low. Add cream cheese and butter. Stir until well combined. Grate half of the Parmesan over risotto. Add peas; cook, stirring, until cheese is incorporated and peas are warmed through, 1-2 minutes.Stir half the prosciutto into risotto until combined.

6. Thinly slice chicken crosswise. Divide risotto between bowls; top with a squeeze of lemon juice. Top risotto with chicken. Sprinkle everything with lemon zest and remaining prosciutto. Grate remaining Parmesan overtop. Serve with remaining lemon wedges on the side.

Nutrición

• Calorías: 830
• Grasa Total: 29
• Grasa Saturada: 11
• Sodio: 1190mg
• Carbohidratos Totales: 76
• Fibra Dietética: 5
• Proteína: 58