Makes 6 servings

Ingredients Edit

Directions Edit

  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.
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