Chicken & Prosciutto Spring Pea Risotto with Parmesan

• servings: 2 servings
• total time: 40 minutes

Ingredients

1 unit Parmesan Cheese Block

12 ounce Chicken Cutlets

1 teaspoon Garlic Powder

1 unit Lemon

2 ounce Prosciutto

4 ounce Peas

2 unit Chicken Stock Concentrate

¾ cup Arborio Rice

2 tablespoon Cream Cheese

Salt

Pepper

Olive Oil

Cooking Oil

Butter

Directions

• 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.

• Heat a drizzle of olive oil in a 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; transfer to a paper-towel-lined plate. Reserve oil in pan. Once prosciutto is cool enough to handle, roughly chop.

• 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. • Roast on top rack until chicken is browned and cooked through, 18-22 minutes. • Transfer to a cutting board to rest.

• While chicken cooks, heat a drizzle of olive oil in pan with reserved prosciutto oil over medium-high 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.)

• Reduce heat to medium low. Add cream cheese and 1 TBSP butter (2 TBSP for 4 servings); stir until well combined. • Grate half 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.

• 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 over top. Serve with remaining lemon wedges on the side. Poultry is fully cooked when internal temperature reaches 165°.

Nutrition

• Calories: 830 kcal
• Total Fat: 29 g
• Saturated Fat: 11 g
• Cholesterol: 175 mg
• Sodium: 1190 mg
• Total Carbohydrate: 76 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 58 g