Chicken & Prosciutto Spring Pea Risotto
with Parmesan
- Milk
Creamy and luxurious, risotto is one of our very favorite ways to highlight tender green vegetables. This version has pops of sweet peas, salty, crispy prosciutto, and a garlicky roasted chicken cutlet nestled on top. It's finished with savory, freshly grated Parmesan and a squeeze of bright lemon juice.
Ingredients
4 ounce
Peas
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1 unit
Lemon
¾ cup
Arborio Rice
1 unit
Parmesan Cheese Block
(Contains: Milk)
24 ounce
Chicken Cutlets
2 ounce
Prosciutto
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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. 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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the creamy risotto with sweet peas and salty prosciutto, though some found the dish bland and wanted more seasoning.
- Ease of prep: While delicious, several noted the risotto was time-consuming and labor-intensive, requiring constant stirring for 25-30 minutes.
- Suggestions: Consider adding more herbs, garlic, or Parmesan to boost flavor; some preferred pan-searing the chicken for better texture.
- Portions: A few mentioned generous servings with leftovers, while others felt it wasn't enough for two adults.
- Texture: Some found the risotto perfectly creamy, but others struggled to achieve the right consistency.
Reviews from our home cooks
Delicious but Prep Took Longer Than Expected. The Chicken & Prosciutto Spring Pea Risotto turned out creamy, flavorful, and beautifully balanced. The crispy prosciutto with sweet peas was a standout combination, and the Parmesan added just the right richness. The chicken stayed tender and paired perfectly with the risotto. The only drawback was the prep time. While listed as Easy Prep, it definitely required a lot of stirring, chopping, and active cooking, so it felt more labor-intensive than expected. Still, the final result tasted restaurant-quality and was worth the extra effort-just plan for a bit more time in the kitchen than indicated. Great flavor, lush texture, and a lovely spring-style dish-I'd make it again, but not on a busy weeknight!
I loved the flavors. However, Risotto is one of the hardest things to cook. The instructions were not really accurate in my opinion. How do you make the rice translucent? I kept trying to get it to that point before adding the liquid, but it never seemed to get there. It ended up ok, but not as creamy as risotto should be. This is not for the beginner cook. This takes a lot of practice and skills. I would get it again to try and practice to get it right. But maybe the instructions could be updated to make it a little easier to figure out.
This is one of the top 3 meals in my 3+ years with Hello Fresh. Such a great combination of flavors. I cooked the prosciutto till it was just crispy to give it another texture, cubed the chicken to stir in the risotto as it was finishing.
Amazing meal!! The flavors with the fresh Parmesan and lemon zest with the salty prosciutto were complimentary. The peas added a delicious crunch. Loved this one.
This was SO good. A bit more time consuming, but relatively easy. Felt like I was in Hell's Kitchen making risotto only I didn't have Ramsey yelling so me 🤪
Should have added more salt to the risotto, but otherwise, it was good! Good amount of risotto. Even though I didn't salt it enough, the saltiness of the prosciutto and the chicken helped, so it was fine. Would make again!
We really enjoyed. A much quicker version of risotto than I have made before but it works. Delicious meal and was enough for 3 meals.
This is a comfort food. It's delicious and feels kinda like a cheat-day healthy option? I'm going to make this again for sure. The prosciutto was an unexpected but very good choice!
This felt like a recipe from a fancy Italian restaurant. The flavors just went so nicely together, and the portions were very filling.
Definitely start the chicken halfway through making the risotto. It took longer than 30 minutes to make the risotto so the chicken was cold by the time I was done.
