Orzo Risotto con Prosciutto

Italian Side Recipes

2-1/2 cups low-salt chicken broth 1 cup frozen petite green peas 1 Tbsp. olive oil, 3 cups chopped leek 1/4 tsp. salt 1/8 tsp. pepper 1 cup uncooked orzo (rice shaped pasta for all you non-Italians!) 1/4 cup minced prosciutto or lean smoked ham 1/4 cup grated FRESH Parmesan Cheese (divided) 2 Tbsp. minced fresh parsley.

Bring broth to a boil in a small saucepan. Add peas; cook 3 mins. (do not drain). Set aside. Heat oil in a large nonstick skillet over med./high heat. Add leek, salt and pepper, and saute' for 1 minute. Cover, reduce heat and cook for 10 minutes, stirring occasionally. Add broth mix and orzo to skillet; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Stir in prosciutto, 2 Tbsp. cheese, and parsley. Divide evenly amoung 4 shallow bowls; to each serving with 1-1/2 tsp. cheese. Serves 4. Enjoy!

Submitted by Diana Bogue
Contributed on: Thursday September 2nd, 2004 and modified on Sunday November 21st, 2004