Classic risotto is good. But you know what makes it even better? Salty prosciutto and blue cheese, plus a cup of shredded chicken for more staying power.

Source: Better Homes and Gardens


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • In a 3-qt. saucepan heat oil over medium heat. Add onion and garlic; cook 3 to 5 minutes or until onion is tender, stirring occasionally. Add rice; cook 3 to 5 minutes or until rice is golden, stirring frequently.

  • Meanwhile, in a 1 1/2-qt. saucepan bring broth to boiling; reduce heat. Cover and keep broth simmering. Carefully stir 1/2 cup of the broth into rice mixture. Cook over medium heat until broth is absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, stirring frequently until broth has been absorbed. Stir chicken and prosciutto into rice with final 1/2 cup broth. Rice should be tender and creamy (should take 20 to 25 minutes).

  • Top servings with cheese and, if desired, lemon zest.

Caramelized Onion Risotto

Prepare as directed, except while risotto is cooking, in a 10-inch skillet heat 1 Tbsp. olive oil over medium-low heat. Add 2 cups halved and sliced onions; cook, covered, 15 minutes. Cook, uncovered, 10 to 15 minutes more or until golden, stirring frequently. Stir caramelized onions and 1 cup bite-size pieces cooked asparagus into rice with final 1/2 cup broth.
Final food: 102173165Per Serving: 332 cal, 22 pro, 34 carb, 13 fat (3 sat fat), 62 chol, 2 fiber, 4 sugar, 687 sod. 4% vit A, 8% vit C, 4% cal, 10% iron.


To substitute 1/2 cup dry white wine for 1/2 cup of the broth, gently heat the wine separately and stir it into the rice as the first 1/2 cup of liquid.

Nutrition Facts

286 calories; fat 10g; cholesterol 62mg; saturated fat 2g; carbohydrates 28g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 21g; vitamin a 34.9IU; vitamin c 1.8mg; riboflavin 0.1mg; niacin equivalents 4.8mg; vitamin b6 0.2mg; folate 12.6mcg; vitamin b12 0.3mcg; sodium 685mg; potassium 286mg; calcium 40mg; iron 1.1mg.