Crispy Prosciutto & Creamy Tomato Risotto
with Basil Pesto & Roasted Broccoli
Details
Juicy tomatoes, crème fraîche, garlic herb butter, and toppings of crispy, delightfully salty prosciutto and verdant basil pesto make this risotto burst with flavor. A side of roasted broccoli finished with parmesan cheese completes the meal.
Choose Your Servings
Required
Ingredients
3 oz
Prosciutto
1 cup
Arborio Rice
4 oz
Grape Tomatoes
1 each
Yellow Onion
8 oz
Broccoli
2 each
Scallions
2 tbsp
Crème Fraîche
½ oz
Garlic & Herb Flavored Butter
¼ cup
Grated Parmesan Cheese
1 tbsp
White Balsamic Vinegar
3 tbsp
Basil Pesto
¼ tsp
Crushed Red Pepper Flakes
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven 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(s). Halve the tomatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.
step 2
Crisp the prosciutto
In a medium pot (or large for 4 servings), 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.
step 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(s); 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 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. Carefully add 2 1/2 cups of water (or 5 cups for 4 servings) 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). (For a thicker consistency, continue cooking the risotto. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat.
step 4
Roast the broccoli
Meanwhile, place the broccoli florets on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Air Fryer: Cook the broccoli at 390°F for 7 to 9 minutes.
step 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!
Ingredients
3 oz
Prosciutto
1 cup
Arborio Rice
4 oz
Grape Tomatoes
1 each
Yellow Onion
8 oz
Broccoli
2 each
Scallions
2 tbsp
Crème Fraîche
½ oz
Garlic & Herb Flavored Butter
¼ cup
Grated Parmesan Cheese
1 tbsp
White Balsamic Vinegar
3 tbsp
Basil Pesto
¼ tsp
Crushed Red Pepper Flakes
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven 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(s). Halve the tomatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.
step 2
Crisp the prosciutto
In a medium pot (or large for 4 servings), 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.
step 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(s); 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 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. Carefully add 2 1/2 cups of water (or 5 cups for 4 servings) 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). (For a thicker consistency, continue cooking the risotto. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat.
step 4
Roast the broccoli
Meanwhile, place the broccoli florets on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Air Fryer: Cook the broccoli at 390°F for 7 to 9 minutes.
step 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!