Organic Chicken & Prosciutto Risotto
with Spring Peas & 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)
2 ounce
Prosciutto
12 ounce
Organic Chicken Cutlets
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
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.
