Creamy Tomato Basil Risotto with Prosciutto

• Gluten free

• Meat

  • 4 oz Prosciutto

• Produce

  • 1/2 cup Basil leaves plus, lightly packed
  • 10 oz Cherry tomatoes
  • 2 Garlic cloves
  • 1/2 Yellow onion

• Canned Goods

  • 6 cups Chicken broth, low-sodium

• Pasta & Grains

  • 2 1/2 cups Arborio rice

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 3/4 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on honestcooking.com

Ingredients

• 6 cups low sodium chicken broth
• 2 tablespoons extra virgin olive oil
• 4 ounces prosciutto, sliced
• ½ yellow onion, peeled and finely chopped
• 2 garlic cloves, minced
• 2 ½ cups Arborio rice
• ½ cup dry white wine
• 10 ounces cherry tomatoes, halved
• ½ cup lightly packed basil leaves plus extra for serving
• ¾ cup grated parmesan cheese

Directions

• Heat broth to a simmer in a pot on medium heat. Let it continue to simmer, turning down the heat if it starts to boil.
• Heat 1 tablespoon of olive oil in a large, pot on medium heat. Add prosciutto and cook until crispy, about 2-3 minutes. Add onion and garlic and saute until tender and translucent, about 5 minutes.
• Stir in rice and cook until rice smells slightly nutty, about 2-3 minutes, stirring occasionally. Pour in white wine and stir until wine is mostly evaporated. Pour a ladle of hot broth into the rice, stir for a few seconds and let simmer until broth is mostly absorbed. When the risotto starts to look dry, repeat with more broth. Continue with remaining broth until risotto is creamy and tender with a bite (al dente).
• As the risotto is cooking, heat remaining tablespoon of olive oil in a skillet on medium heat. Add tomatoes and basil with a pinch of salt. Cook until tomatoes are tender, but not falling apart, about 5 minutes.
• When risotto is creamy and done, stir in tomatoes and parmesan cheese. Season with salt and black pepper. Serve garnished with more parmesan cheese and fresh basil.