Chicken & Prosciutto Spring Pea Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• black pepper
• butter
  1 tbsp
• chicken cutlets
  3 lb
• chicken stock concentrates
  4 unit
• cream cheese
  4 tbsp
• garlic powder
  2 tsp
• lemon
  2 unit
• olive oil
• paper towels
• parmesan cheese
  2 unit
• peas
  8 oz
• prosciutto
  4 oz
• salt
• water
  5 c

🍳 Cookware

• medium pot
• zester
• large pan
• baking sheet
• grater

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. In a medium pot , combine water and chicken stock concentrates . Bring to a boil, then reduce to a low simmer (you'll use the stock in Step 4). Wash and dry all produce. Using a zester , zest and quarter lemon .

   water: 5 c, chicken stock concentrates: 4 unit, lemon: 2 unit
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto in a single layer; sear until browned and crispy, ⏱️ 3 minutes per side (2-3 minutes). Turn off heat; transfer to a paper-towel-lined plate. Reserve oil in pan. Once prosciutto is cool enough to handle, roughly chop.

   olive oil, prosciutto: 4 oz
3. 

   3

   Pat chicken cutlets dry with paper towels . Place on a lightly oiled baking sheet and season all over with half the garlic powder , salt , and black pepper . Roast on top rack until chicken is browned and cooked through, ⏱️ 22 minutes . Transfer to a cutting board to rest.

   chicken cutlets: 3 lb, paper towels, garlic powder: 2 tsp, salt, black pepper
4. 

   4

   While chicken cooks, heat a drizzle of olive oil in pan with reserved prosciutto oil over medium-high heat. Add arborio rice and remaining garlic powder; cook, stirring, until rice is translucent, 1-2 minutes. Season with salt and black pepper . Add ½ cup of the stock to pan; stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture has thickened, ⏱️ 30 minutes . Season generously with salt and black pepper .

   olive oil, arborio rice: 1.5 c, salt, black pepper, salt, black pepper
5. 

   5

   Reduce heat to medium low. Add cream cheese and butter ; stir until well combined. Grate half the parmesan cheese over risotto using a grater . Add peas ; cook, stirring, until cheese is incorporated and peas are warmed through, ⏱️ 2 minutes . Stir half the prosciutto into risotto until combined.

   cream cheese: 4 tbsp, butter: 1 tbsp, parmesan cheese: 2 unit, peas: 8 oz
6. 

   6

   Thinly slice chicken crosswise. Divide risotto between bowls; top with a squeeze of lemon juice. Top risotto with chicken. Sprinkle everything with lemon zest and remaining prosciutto. Grate remaining Parmesan over top. Serve with remaining lemon wedges on the side.