Prosciutto and Green Pea Risotto

Makes 6 servings

Ingredients

 * 3 cups water
 * 2 cups chicken broth
 * 2 tablespoons butter
 * ½ cup prosciutto or ham, diced
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * ½ cup dry white wine
 * 1 cup frozen green peas, thawed
 * 1 cup thinly sliced green onions
 * ½ cup heavy cream
 * ½ cup grated Parmesan cheese
 * 1 tablespoon chopped fresh basil leaves
 * ¼ teaspoon ground white pepper

Directions

 * 1) Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer.
 * 2) Reduce heat to low and keep warm.
 * 3) Meanwhile, melt butter in large saucepan over medium heat.
 * 4) Add prosciutto; cook until brown around edges, about 2 to 3 minutes.
 * 5) Add rice and stir 2 to 3 minutes.
 * 6) Add wine; stir until absorbed.
 * 7) Increase heat to medium-high; stir in 1 cup water-broth mixture.
 * 8) Cook uncovered, stirring frequently, until liquid is absorbed.
 * 9) Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
 * 10) Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
 * 11) Remove from heat; stir in peas, green onions, cream, cheese, basil and pepper.
 * 12) Stir until mixture is creamy, about 2 to 3 minutes.
 * 13) Serve immediately.