Chicken & Prosciutto Spring Pea Risotto

• 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.