Lemon Risotto with Mascarpone, Peas & Prosciutto

This week has been one CRAZY, long, tiring, stressful week–so I apologize (once again) for the lack of posts! I decided to start spring cleaning; completely re-organizing, re-decorating, and re-purposing pretty much everything in my entire house all at the same time, and I haven’t really had a neat, tidy kitchen to cook in, which means my family have been surviving on sandwiches and mac n cheese for half the week. My husband asked me: “do women have some kind of internal clock inside them that just tells them it’s Springtime?” Haha. Yeah. I think I do! I can’t wait to share tons of exciting things I have been working on, but for now let me just share one of my new, very favorite, spring-time recipes!

I am so happy Spring time is here… not only because I can actually feel the sun again, but because i’m just ready for delicious, fresh, spring recipes, and a change in general! I found this recipe for risotto with mascarpone and prosciutto in the food network magazine, and absolutely couldn’t wait to try it, because it incorporated three of my favorite things! Then I decided to add some lemon, peas and parmesan, which totally took it over the top and made it one of the BEST, if not THE BEST risotto I have ever eaten in my entire life. I know you might be afraid to make a risotto if you haven’t before, but let me just say… this wasn’t “hard” or much work at all! Standing in one place and stirring is a heck of a lot more relaxing than running around your kitchen attending to several components of a meal, i’m telling you! Plus, extra bonus–my kids even loved it! One dish, no mess… a meal the whole family will LOVE! Score. This is a recipe I will definitely turn to time and time again, and it’s such a perfect way to kick off Spring!

Ingredients: {Adapted loosely from food network magazine}
5 1/2 cups chicken broth/stock
4 ounces prosciutto, sliced
2 Tbsp unsalted butter
1 tsp mined garlic (2 cloves)
1 cup arborio rice
1/3 cup dry white wine
1 cup grated parmesan cheese
1/3 cup mascarpone cheese
1 cup cooked peas
1 lemon (1/2 for juicing and half for serving).

Directions
Bring the chicken broth to a simmer in a saucepan over medium-high heat; cover and keep warm. Meanwhile, melt 2 Tbsp butter in a saucepan over medium heat and cook the garlic until fragrant (about 3 minutes).¬†Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat.Add the mascarpone, parmesan cheese, prosciutto and the juice of 1/2 lemon to the risotto, and stir gently until it’s well combined.


Taste and season with salt and pepper. Serve with a wedge of lemon, and more prosciutto if desired.




Enjoy guys! I know you will ;-)
<3 Sarah