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Risotto With Ham Pine Nuts And Basil

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  Pine nuts 3⁄4 Cup (12 tbs)
  Butter 3 Tablespoon
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Ham 4 Ounce, cut into 1/4-inch dice (Preferably Prosciutto)
  Arborio rice 3 Cup (48 tbs)
  Salt 3⁄4 Teaspoon
  Pepper 6 Teaspoon
  Hot chicken stock/2 -14 1/2-ounce cans broth mixed with 3 4 cups hot water tablespoons 8 Cup (128 tbs)
  Chopped fresh basil 2 Tablespoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

1. In a medium frying pan, roast pine nuts over low heat 2 to 3 minutes, or until golden brown, shaking pan frequently. Set aside.
2. In a large heavy saucepan, melt 2 tablespoons butter over medium heat. Cook onion 2 to 3 minutes, or until softened. Add ham, rice, salt, and pepper and stir to coat evenly. Add 2 cups stock and stir until absorbed, 5 to 6 minutes. Continue to add as much stock as needed, 1 cup at a time, stirring, until rice is creamy and tender but still firm in center. Process should take 15 to 18 minutes from time you add first stock. Remove from heat and stir in half the pine nuts, basil, remaining 1 tablespoon butter, and Parmesan cheese. Garnish with remaining pine nuts.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3884 Calories from Fat 1314

% Daily Value*

Total Fat 152 g233.9%

Saturated Fat 46.3 g231.6%

Trans Fat 0 g

Cholesterol 287.5 mg95.8%

Sodium 5493 mg228.9%

Total Carbohydrates 517 g172.4%

Dietary Fiber 6.6 g26.2%

Sugars 73.3 g

Protein 114 g228.7%

Vitamin A 61.4% Vitamin C 26.6%

Calcium 86.9% Iron 67%

*Based on a 2000 Calorie diet

Risotto With Ham Pine Nuts And Basil Recipe