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Crispy Prosciutto Risotto & Roasted Broccoli

with Pesto & Parmesan

50 MIN

4 Servings

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From the Test Kitchen

This comforting risotto is bursting with flavor at every turn, thanks to juicy tomatoes, crème fraîche, garlic herb butter, and toppings of crispy, delightfully salty prosciutto and verdant basil pesto. A side of roasted broccoli finished with parmesan cheese completes the meal.
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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Prosciutto
2 cups Carnaroli Rice
½ lb Grape Tomatoes
1 Yellow Onion
1 lb Broccoli
2 Scallions
1½ tsps Calabrian Chile Paste
2 Tbsps Crème Fraîche
1 oz Garlic & Herb Flavored Butter
½ cup Grated Parmesan Cheese
1 Tbsp White Balsamic Vinegar
⅓ cup Basil Pesto

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and small dice the onion. Halve the tomatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

2 Crisp the prosciutto

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.

3 Start the risotto

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the rice, halved tomatoes, vinegar (carefully, as the liquid may splatter), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the rice is toasted. Add 4 cups of water (carefully, as the liquid may splatter) and season with salt and pepper; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 12 to 16 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat.

4 Roast the broccoli

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

5 Finish the risotto & serve your dish

To the pot, add the crème fraîche, butter, and half the parmesan. Stir until combined and the butter is melted. Taste, then season with salt and pepper if desired. Serve the finished risotto with the roasted broccoli on the side. Top the risotto with the pesto, crisped prosciutto, and sliced green tops of the scallions. Top the broccoli with the remaining parmesan. Enjoy!