Chicken & Prosciutto Spring Pea Risotto
with Parmesan
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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 Dec 2025- Flavor: Many enjoyed the dish's flavors, especially the prosciutto and lemon, though some found it bland and wanted more seasoning.
- Ease of prep: Risotto was time-consuming to make, with constant stirring required; some found the process challenging but rewarding.
- Suggestions: Consider adding more garlic, herbs, or vegetables for extra flavor. Sautéing shallots or using wine could enhance the risotto.
- Portions: Generous amount of risotto; some felt there was too much for two people.
- Chicken: Several found the chicken dry or bland; try pan-searing for better browning or adding more seasoning.
