---
title: "Chicken & Prosciutto Spring Pea Risotto"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-and-prosciutto-spring-pea-risotto-686e62c2249cc147aea829aa
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Milk
tags:
  - High Protein
  - Easy Prep
  - Lunch
rating: 4.5
rating_count: 253
source_chef: Daniel Kim
review_highlights:
  - theme: Flavor
    text: Many enjoyed the creamy risotto with sweet peas and salty prosciutto, though some found the dish bland and wanted more seasoning.
  - theme: Ease of prep
    text: While delicious, several noted the risotto was time-consuming and labor-intensive, requiring constant stirring for 25-30 minutes.
nutrition:
  calories: 1030
  protein: 95
  fat: 34
  saturated fat: 12
  carbohydrates: 76
  sugar: 6
  fiber: 5
  cholesterol: 305
  sodium: 1300
  potassium: 1420
  calcium: 160
  iron: 3.2
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/chicken-prosciutto-spring-pea-risotto.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. In a #medium pot{}, combine @water{5%cup} and @chicken stock concentrates{4%unit}. 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{2%unit}.

Heat a drizzle of @olive oil{} in a #large pan{} over medium-high heat. Add @prosciutto{4%oz} 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.

Pat @chicken cutlets{48%oz} dry with @paper towels{}. Place on a lightly oiled #baking sheet{} and season all over with half the @garlic powder{2%tsp}, @salt{}, and @black pepper{}. Roast on top rack until chicken is browned and cooked through, ~{22%minutes}. Transfer to a cutting board to rest.

While chicken cooks, heat a drizzle of @olive oil{} in pan with reserved prosciutto oil over medium-high heat. Add @arborio rice{1.5%cup} 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{}.

Reduce heat to medium low. Add @cream cheese{4%tbsp} and @butter{1%tbsp}; stir until well combined. Grate half the @parmesan cheese{2%unit} over risotto using a #grater{}. Add @peas{8%oz}; cook, stirring, until cheese is incorporated and peas are warmed through, ~{2%minutes}. Stir half the prosciutto into risotto until combined.

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.