One-Pot Tomato & Parmesan Risotto with Crispy Prosciutto
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One-Pot Tomato & Parmesan Risotto

with Crispy Prosciutto

45 MIN
2 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. We’re taking a comfort food favorite, risotto (a classic Italian dish of rice slow-cooked in liquid until creamy and al dente), and adding fresh, juicy tomatoes and creamy mascarpone cheese for rich flavor, plus a topping of crispy prosciutto for textural contrast and delightfully salty flavor.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
One-Pot Tomato & Parmesan Risotto with Crispy Prosciutto
Title
  • 3 oz Prosciutto
  • 1 cup Carnaroli Rice
  • ½ lb Grape Tomatoes
  • 2 Scallions
  • 1 Sweet Onion
  • 2 Tbsps Mascarpone Cheese
  • 1 oz Salted Butter
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Verjus Rouge
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

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.

Crisp the prosciutto
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.

Start the risotto
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, tomatoes, verjus, and as much of the red pepper flakes 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 2 ½ 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, 16 to 18 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.

Finish the risotto & serve your dish
4 Finish the risotto & serve your dish

To the pot, add the mascarpone, 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 topped with the crispy prosciutto. Garnish with the sliced green tops of the scallions and remaining parmesan. Enjoy!

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One-Pot Tomato & Parmesan Risotto

Prepare the ingredients
1 Prepare the ingredients

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.

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.

Crisp the prosciutto
Start the risotto
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, tomatoes, verjus, and as much of the red pepper flakes 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 2 ½ 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, 16 to 18 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 Finish the risotto & serve your dish

To the pot, add the mascarpone, 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 topped with the crispy prosciutto. Garnish with the sliced green tops of the scallions and remaining parmesan. Enjoy!

Finish the risotto & serve your dish
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