PASTINA RISOTTO WITH PEAS AND PROSCIUTTO
You'll love this creamy herbed-Italian risotto simmered in Progresso® chicken broth with fresh herbs, Parmesan cheese and bacon.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Bring the broth to a low simmer in a saucepan.
- Heat the olive oil in a large saucepan over medium-high heat until hot. Add the garlic and cook briefly until light brown. Add the onion and a pinch of salt, lower the heat to medium, and cook until the onion is soft but not brown, about 2 to 3 minutes. Add 2 cups of the simmering broth and bring to a boil. Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper.
- Simmer, ladling in the broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is about three-fourths done, about 10 minutes. Add the peas and the remaining simmering broth and cook until the peas are tender and the pasta is al dente, about 3 minutes. Remove from the heat and add 1 tablespoon of the butter, the oregano, thyme, Parmesan, and 3 tablespoons of the bacon. Stir well. The consistency should be quite loose, like a thick soup.
- During the last few minutes of cooking, stir in the carrot juice. Whisk in the remaining 1 tablespoon butter until just melted. Top with remaining bacon.
Nutrition Facts : Calories 670, Carbohydrate 90 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 7 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 9 g, TransFat 0 g
PEAS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.
PASTA WITH PROSCIUTTO AND PEAS
Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
- Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
- Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
RISOTTO WITH PEAS
Make and share this Risotto With Peas recipe from Food.com.
Provided by mermaidmagic
Categories Short Grain Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 3-1/2 quart sauté pan over medium heat.
- Add onion and garlic.
- Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
- Add rice.
- Cook, stirring, until grains look opaque, about 2- 3 minutes.
- Add broth, wine and frozen peas.
- Stir to combine.
- Increase heat to medium-high, cover and bring to a boil, stirring often.
- Reduce heat to low and simmer, uncovered.
- Stir occasionally.
- Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
- Rice should be tender but not mushy.
- Remove from heat.
- Add cheese and stir to combine.
- Season with salt and pepper if desired.
- Serve warm, with additional grated cheese to top if desired.
Nutrition Facts : Calories 217.5, Fat 3.9, SaturatedFat 1.3, Cholesterol 3.6, Sodium 434.2, Carbohydrate 35.6, Fiber 2.4, Sugar 2.4, Protein 7.9
FRESH PASTA WITH PROSCIUTTO AND PEAS
Provided by David Tanis
Categories dinner, quick, weekday, pastas, sauces and gravies, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
- Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
- Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
- Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.
RISOTTO WITH PEAS AND PROSCIUTTO
Steps:
- Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
- Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
- Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
- Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.
RISOTTO WITH PEAS AND PROSCIUTTO
This is one of our favorite risottos. It equals anything that I've had in a restaurant. Don't skip the lemon zest, it gives this that special touch.
Provided by lazyme
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
- Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
- Add rice and cook, stirring, 1 minute.
- Add wine and simmer, stirring, until absorbed.
- Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
- Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
- Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
- If necessary, thin risotto with some of remaining broth.
- Serve immediately, with remaining 1/3 cup cheese.
- Serves 4 as an entree or 6-8 as a side dish.
Nutrition Facts : Calories 390.6, Fat 14, SaturatedFat 8.2, Cholesterol 35, Sodium 905.3, Carbohydrate 46, Fiber 2.7, Sugar 2.6, Protein 15.2
PASTINA RISOTTO WITH ROASTED TOMATO AND PEPPER SAUCE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield approximately 48 small bites
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the center as it will be cooked more.
- Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again. Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together. (You can prepare the pasta to this point up to 8 hours ahead; refrigerate it until you are ready to finish the dish).
- Heat 2 tablespoons olive oil in a large pot over high heat. Add the garlic and saute until browned. Add the oregano and cook briefly to release its fragrance, then add 1 1/2 cups water. Bring the liquid to a boil, add the partially cooked pasta, and stir to coat. Add 1 cup stock or broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes.
- Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt. Thin, if desired, with some of the reserved pasta water. Remove from the heat, place in serving spoons and sprinkle with grated Parmesan. Serve warm.
- Note: If you don't have any small pasta shapes in the pantry, you can grind spaghetti in your food processor until it's reduced to short lengths.
- Put the rack in the center of the oven and preheat the broiler to high.
- Smash the tomatoes with your hands and put them and their juice to a large bowl. Add the peppers, garlic, oil, vinegar, and rosemary. Season with salt and pepper and mix the ingredients well. Pour out onto a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes. Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender.
- Puree the mixture in batches in a blender. (Do not fill the blender more than half full and hold a kitchen towel firmly over the blender lid while pureeing. Hot liquids can expand causing the lid the pop off and the hot liquid to splatter.) If not using right away, allow to cool to room temperature before refrigerating.
- Yield: about 4 1/2 cups
PASTA WITH PROSCIUTTO AND PEAS
This elevated pasta with prosciutto and peas will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions for al dente., Meanwhile, in a large skillet, heat butter and 2 tablespoons oil over medium-high heat. Add green onions and shallot; cook and stir until tender. Stir in wine. Bring to a boil; cook and stir 6-8 minutes or until liquid is almost evaporated., Add broth, salt and pepper. Bring to a boil. Reduce heat; stir in lettuce and peas. Cook and stir until lettuce is wilted. Drain pasta; add to pan. Stir in cheese and prosciutto; drizzle with remaining oil. If desired, top with additional Parmesan cheese.
Nutrition Facts : Calories 220 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 629mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.
RISOTTO WITH PEAS
Provided by Molly O'Neill
Categories dinner, weekday, side dish
Time 45m
Yield Six servings
Number Of Ingredients 9
Steps:
- In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
- Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
- Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 963 milligrams, Sugar 8 grams, TransFat 0 grams
RISOTTO WITH PEAS AND PANCETTA
Easy to make and all in one pan. My kind of recipe. I have not tried this yet, but as soon as I get the thick-cut bacon, I am going to try it. Can be a nice meal or a heavier side dish. This is a recipe from USAWeekend and is by Nigella Lawson.
Provided by frostyprecious
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Warm the oil in a heavy pan that will take everything later; a Dutch oven or saucepan of 10 inches diameter should be plenty big enough.
- Add the pancetta and cook, stirring until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them. If using thick-cut bacon and there is too much oil in pan, i think i would pour off until 2 Tbsp left before adding the peas.
- Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water.
- Add salt cautiously (the pancetta and bacon are salty as is the Parmesan later); then turn down heat and let simmer for 10 minutes uncovered, though check on it a couple of times and give a stir or two, to stop it from sticking and see if you need to add a little more water.
- When it's ready, the risotto should be soft and starchy and the water absorbed.
- Beat the butter and Parmesan cheese into the pan, check the seasoning, and serve warm.
- Note: to make garlic flavored oil, add a peeled garlic clove to regular olive oil and cook until golder,discard garlic, use the oil.
Nutrition Facts : Calories 344.1, Fat 11.4, SaturatedFat 3.4, Cholesterol 9.8, Sodium 73.8, Carbohydrate 49.2, Fiber 4.1, Sugar 4.1, Protein 10.9
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