Melon and Prosciutto Risotto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons butter
- 1/4 cup dry white wine
- 2 cups arborio rice
- 1/4 cup mascarpone
- 6 cups vegetable broth
- 1/2 medium cantaloupe (peeled, seeded, grated)
- 2 chopped shallots
- 1 chopped garlic clove
- 1 ounce chopped prosciutto
- thinly sliced basil
- Carbohydrate 61 g(20%)
- Cholesterol 29 mg(10%)
- Fat 10 g(15%)
- Fiber 3 g(12%)
- Protein 7 g(15%)
- Saturated Fat 6 g(29%)
- Sodium 210 mg(9%)
- Calories 372
Preparation Bring 6 cups vegetable broth to a simmer. Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add 1/2 medium cantaloupe (peeled, seeded, grated), 2 chopped shallots, and 1 chopped garlic clove; cook, stirring, until liquid is thickened, 8-10 minutes. Add 2 cups arborio rice and 1/4 cup dry white wine; cook for 2 minutes. Add broth by 1/2-cupfuls, stirring often and cooking until liquid is almost absorbed before adding more, until all broth has been added and rice is tender, 25-30 minutes. Stir in 1/4 cup mascarpone and 1 ounce. chopped prosciutto; top with thinly sliced basil.
Preparation Bring 6 cups vegetable broth to a simmer. Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add 1/2 medium cantaloupe (peeled, seeded, grated), 2 chopped shallots, and 1 chopped garlic clove; cook, stirring, until liquid is thickened, 8-10 minutes. Add 2 cups arborio rice and 1/4 cup dry white wine; cook for 2 minutes. Add broth by 1/2-cupfuls, stirring often and cooking until liquid is almost absorbed before adding more, until all broth has been added and rice is tender, 25-30 minutes. Stir in 1/4 cup mascarpone and 1 ounce. chopped prosciutto; top with thinly sliced basil.
